Get ready as this will be a somewhat long post. I've stated before that I'm a HUGE fan of the Troutman QVQ method (with proper acknowledgement to Potkettleblack, EdF, and others who I've learned from). On a recent post, Troutman noted that he didn't season before freezing and vacuum sealing meat and suggested that I look to others for differing opinions. Well, I'm strongly considering a chamber vacuum sealer that has a marinating cycle. I've read Dr. Blonder's experiments on marinating/brining, etc. on how far it penetrates(brining) and doesn't penetrate(marinating) into the meat. I'm interested in knowing if anyone has done experiments on meat penetration, length of time to reach adequate salt penetration, taste/texture of meat using a chamber vacuum sealer for marinating and brining. If there is no difference, then I'll likely get a less expensive model that doesn't have a marinating cycle. I appreciate all opinions and especially those of Dr. Blonder on the science of marinating/dry brining in a vacuum as I suspect that wet brining in a vacuum would make no difference. All the brining/marinating is that which is done before the initial smoke. Thanks to all!
The OmegaDog
The OmegaDog
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