Food saver (vacuum sealer)

[gfspjs]

I see that many of the times for letting meats sit to soak up rubs, sauces, etc are in the terms of several hours.

I have a Food Saver vacuum sealer with plastic containers that can be used to marinate meat and the times are quite short for meats that I use on the grill.  The vacuum action tends to open up the pores of the meat and let the marinating action occur quite quickly.

Would the same be true for preparing meat for the smoker so that I could reduce the time as suggested in some of the smoker recipes?

Greg

 

[bbquy]

I haven't used my food saver for marinating meats yet. That's a great idea, I'll give it a shot! Thanks for the tip!

I don't use a wet marinade for my BBQ...I use only dry rubs but it would be good to know.

 

[daveomak]

Vacuuming stuff into meat has the "same" effect as injecting, in the fact that it pulls surface bacteria and pathogens into the meat...

Cooking methods need to be followed that negate that effect.... Low and slow would not be a good choice on injected/vac-packed meats...

High temp cooking is fine.... 225 or higher is suggested...... Get the meat to an internal temp. of 145 ish for beef and pork and 165 ish for poultry products within 4 hours...

 

[bbquy]

Thank you for the information!

 

[oldschoolbbq]

BBQUY , may I suggest starting a cooking log containing any and all info on how you did your cook. An excellent way to sharpen your skills.

Have fun and . . .

 

[bbquy]

Great idea! Thanks!