vacuum tumbler
- Thread starter Joe Healy
- Start date
Steve Petrone
TVWBB Platinum Member
Unfortunately I cannot help you but I have a Question. After doing a little research, I figured out what a tumbler is. What do you use one at home for?
D M Sattelberg
TVWBB Member
What kind do you have and where did you get it? I can tell you that I work in R and D for a large food producer, and we vacuum and tumble 99% of all our meats.
I am watching this myself. What does a tumbler do?
Paul, I vacuum seal alot of my stuff at home and always have frozen it for later use. I don't really know either but assumed it had to be at least refrigerated. I also take alot of fresh meat and vacuum seal. I usually buy the big family packs of meats to save money and then at home divide it up into smaller meals and vacuum seal each meal separate. With a family of 4 works good for that. Same with a butt, after cooking I take whats left and package about 1 1/2 - 2 lbs. separtely, enough for one meal. I date my bags and try to use within 6 months after freezing. I don't know how long it will last frozen, maybe Kevin or someone smarter than me help with that.
Randy
J.R.'S Smokers
Paul, I vacuum seal alot of my stuff at home and always have frozen it for later use. I don't really know either but assumed it had to be at least refrigerated. I also take alot of fresh meat and vacuum seal. I usually buy the big family packs of meats to save money and then at home divide it up into smaller meals and vacuum seal each meal separate. With a family of 4 works good for that. Same with a butt, after cooking I take whats left and package about 1 1/2 - 2 lbs. separtely, enough for one meal. I date my bags and try to use within 6 months after freezing. I don't know how long it will last frozen, maybe Kevin or someone smarter than me help with that.
Randy
J.R.'S Smokers
Dan Kuhn
TVWBB Member
I purchsed the vacuum tumble marinater machine thingy that is here (http://www.freethemeat.com/) and have had decent success with it. Not sure it makes a HUGE difference in the end product (taste, etc...) but it DOES speed up the process. Can marinate meat and poultry in about 15 minutes vs. a few hours or overnight in the fridge. I am fairly happy with the results but do not see this as a completely necessary product unless you are pressed for time or some such.
Just my thoughts
Just my thoughts
Bill Sutton
TVWBB Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h:
I've got some dumb questions about vacuum sealing foods. If you vacuum seal lets say pork bbq does it have to be refrigerated? Can you store it on the shelf? How long will it stay good? </div></BLOCKQUOTE>
Paul, Vacuum sealing food in no way preserves that food. It protects it from air, moisture, freezer burn, ect, but you still need to refriderate/ freeze as you normally would.
Bill
I've got some dumb questions about vacuum sealing foods. If you vacuum seal lets say pork bbq does it have to be refrigerated? Can you store it on the shelf? How long will it stay good? </div></BLOCKQUOTE>
Paul, Vacuum sealing food in no way preserves that food. It protects it from air, moisture, freezer burn, ect, but you still need to refriderate/ freeze as you normally would.
Bill
adam clyde
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan Kuhn:
I purchsed the vacuum tumble marinater machine thingy that is here (http://www.freethemeat.com/) </div></BLOCKQUOTE>I checked out that link.
I think you'd have the same effect if you put your meat and marinade and sealed it in a foodsaver canister. Then just roll it down the hill. Not as elegant, but cheaper.
I purchsed the vacuum tumble marinater machine thingy that is here (http://www.freethemeat.com/) </div></BLOCKQUOTE>I checked out that link.
I think you'd have the same effect if you put your meat and marinade and sealed it in a foodsaver canister. Then just roll it down the hill. Not as elegant, but cheaper.
Dan Kuhn
TVWBB Member
Well Adam - as you are quite likely right - where were you with your sage advice about a year and a half ago?
Yeah, likely not what one would call a wise investment but I got it for less than half that price (i don't even remember where to tell you the truth) and even THAT was likely too much. It works well enough actually just not really one of the more "necessary" items i own!!!!!!
Like the 2 22½ inch weber gold kettle's, weber platinum (with the stainless table from the old days), the WSM and the even the gasser I own!!!!!
Like the 2 22½ inch weber gold kettle's, weber platinum (with the stainless table from the old days), the WSM and the even the gasser I own!!!!!
I had a friend who worked in the supermarket industry. He bought me a vacuum tumbler from a supermarket that was shutting down. They used it to prep rotisserie chickens. It's a Biro VTS-43.
DM Sattelberg, do you think it would be good to use on Boston butt before smoking? In general what do do think of brining vs vacuum tumbling?
What a great site, I haven't found anyone till now to kick these ideas around with.
DM Sattelberg, do you think it would be good to use on Boston butt before smoking? In general what do do think of brining vs vacuum tumbling?
What a great site, I haven't found anyone till now to kick these ideas around with.
D M Sattelberg
TVWBB Member
In the Industry that I work in Joe we use it for all meats. The vacuum helps to "open the pores" for lack of a better explanation. This lets the marinade soak into the meat much faster. I have seen as much as 2 lbs of basic marinade soak into 20 lbs of chicken wings under vacuum in as little as 20 minutes. If I had a vacuum tumble at home I would use it since you need very little marinade, and you can get the job done in half an hour. No more putting on in the nmorning for a dinner at 5pm...
As for using it with a butt, I couldn't comment on that. One thing you would not want to do in my opinion is use a butt that has been enhanced. If you tumbled that with a simple water and salt solution it may be overly salty. If it is not enhanced, try a simple salt and sugar brine and see if you notice a difference. If you cant tell, well you still got really good eats!!!!!
Good luck, let us all know how it turns out
As for using it with a butt, I couldn't comment on that. One thing you would not want to do in my opinion is use a butt that has been enhanced. If you tumbled that with a simple water and salt solution it may be overly salty. If it is not enhanced, try a simple salt and sugar brine and see if you notice a difference. If you cant tell, well you still got really good eats!!!!!