vacum meat tumbler

[chargrilled]

For just over $8000.00 American pesos you can have one also!!!

http://www.kochequipment.com/site/eq...d_category=135

Meat man (friend of mine) just got one delivered. He is going to use it for his deer jerky. I am going to use it for marinade!!!!

Got a 13.38 # packer I am going to throw in the unit in about an hour (he just woke up). It takes the meat under vac and tumbles is lightly. The vac sucks the liquid into the meat. For the brisket I am going to use Jeff's rub in water. Ratio I am unsure of right now but I think the amount I would use for the bark I will use in the water.

The amount of liquid you add is 10% green weight of the meat. 1.3/1.4# of liquid, I believe water is like 8 # a gal soooooooooooo for ease I need a 4th of a galon. 1 gal = 16 cups so I will be pouring in a little under 4 cups of marinade. They claim after tumbling for 2.5/3 hrs that when you open the tumbler the liquid is gone!!!! Still hard to believe as the meat is sitting in a cryo bag with water. Should be 100% saturation but we'll see. I will update when I return. Going to take pics of the process. I will also be starting this Q this afternoon/evening through the night for tomorrow eats.

let me know what yall think or any experiences, thanks. This works out and the meat man and me are going to become even better friends!!!!

 

[carpetride]

Good luck and give us thoughts once you have a chance to use it. I was just looking at the Reveo this morning, "wondering if a fool and his money are soon parted!" I haven't ordered it yet but I do like my gadgets!

 

[mossymo]

Interesting....., looking forward to the pic's and updates.

 

[richtee]

A related thread....
http://www.smokingmeatforums.com/for...05280#poststop

 

[smoke_chef]

That looks cool! Sadly, I can't get my wife talked into a meat slicer. I don't know how I would make a case for this.

 

[erain]

keep us posted on results, i do know that they say if you put your marinade and meat and then to the vacupak, when machine removes air from bag it does pull some oxygen from the meat. absense of air = vacum,
so this will allow marinade to get pulled into meat at a faster rate because the meat is more pourous on the outside due to the removed oxygen. as far as tumbling i think the constant moving of the muscle mass combined with the vacum enhances the inward pull of cure or rub even more. intersting, i have seen tumblers for sale for home use, not sure the bang worth the buck.

 

[crewdawg52]

I know of a vacuum meat tumbler for about $120.

Go buy a vacuum sealer at Costco for around $120. It comes with containers that let you vacuum and marinade. Put your meat in one of them, vacuum, then toss in the air for a while!

 

[chargrilled]

Thanks for the input. Got the brisket up to 172* FINALLY!!! All night smoke, whew! Thank god for the ET-73, woke me up when she came down to 190* so had a fairly even smoke. Richtee, exactly right on with the vac. In fact when I went there to do the brisket he had just finished some bacon. 10 days were reduced to 20 min in the tumbler. Now I know the real reason he bought that thing!! Sorry bout the pics, in my haste I ran off and forgot the cam

.

So I did smoke the bacon last night we fried it up this morning!! WOW, thats what the stuff is suppose to taste like!!!! Will be freezin some of that stuff. Also grilled some chix wings on the weber while we were smokin last night. The wings had also be tumbled under vac with a butter garlic marinade. AWESOME wings, no sauce needed!!! Welp this evening will be slicing into the brisket, after bout 3hrs in the cooler. Will post Q view of the plates.

thanks for lookin.