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rooftop bbq
03-18-2013, 11:50 PM
We've been wrapping our meats tightly in plastic wrap after injecting. We recently got some nice vacmasters. Has anyone vacuum sealed after injecting. Does it pull the injection back out of the meat at all?

cpw
03-19-2013, 07:51 AM
Don't they make those little vacuum marinators that you can hook up to the vacuum sealer? The point of those is to suck the marinade into the meat. I would think the effect would be the same if you're doing it in a bag vs. doing it in a bowl with a lid.

moocow
03-19-2013, 08:10 AM
I do my briskets and butts at every contest. Works Great.

Slamdunkpro
03-19-2013, 09:36 AM
Don't they make those little vacuum marinators that you can hook up to the vacuum sealer? The point of those is to suck the marinade into the meat. I would think the effect would be the same if you're doing it in a bag vs. doing it in a bowl with a lid.

It doesn't work like that. Unless you are using a chamber vacuum or a rigid container when you draw air out of the bag the atmosphere presses down and forces the bag around the meat. The pressure remains the same inside and outside the bag. With a chamber vac or when using a pressure vessel (rigid container) the meat will actually expand and open up a little due to the difference in pressure.

Jaskew82
03-19-2013, 12:14 PM
I just wrap the meat tightly in plastic wrap then inject. Helps prevent the inject from squirting everywhere. Also seems to keep the injection in the meat - though I am probably just imagining that.

big matt
03-19-2013, 12:20 PM
We've done it but it's a pain in the rear to keep the juices from getting sucked into the tray..we use ziploc blue bags(xxl)and dump our extra injection in there and roll it up tight...so the meat is sitting completely submerged in it.

cpw
03-19-2013, 12:32 PM
It doesn't work like that. Unless you are using a chamber vacuum or a rigid container when you draw air out of the bag the atmosphere presses down and forces the bag around the meat. The pressure remains the same inside and outside the bag. With a chamber vac or when using a pressure vessel (rigid container) the meat will actually expand and open up a little due to the difference in pressure.

So what's happening isn't that the marinade is getting sucked into the meat, it's that the meat is getting slightly expanded so the marinade can get into it easier.

Makes sense....reminds me of science class when they'd put the marshmallow peep in the vacuum chamber.

Slamdunkpro
03-19-2013, 12:34 PM
Makes sense....reminds me of science class when they'd put the marshmallow peep in the vacuum chamber.
Same effect