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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-10-2013, 12:40 PM   #1
Q-Dat
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Default Pressurized Marinating.

I had a theory that it would work, but here is proof!


I need to make something to try this on a larger scale. I'm thinking maybe a modified pressure cooker.
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Old 02-10-2013, 01:16 PM   #2
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I bet that if you drilled out for a tire valve in a pressure cooker you could easily pressurize it with a bicycle pump. The existing pressure release valve would keep you from exceeding the recommended pressure for the cooker.
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Old 02-10-2013, 01:29 PM   #3
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Or just inject it??? I guess there's more than one way to skin a cat, as the saying goes... Cheers!!!
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Old 02-10-2013, 01:49 PM   #4
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They sell devices called "vacuum tumblers". Restaurants have used them for years. It will brine/marinate meat in minutes instead of hours. It works very well, but they are spendy. I think there is a cheap (relatively) one that was designed for home use but I can't remember the brand name off the top of my head.
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Old 02-10-2013, 02:03 PM   #5
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I just bought a Vacuum Marinade Off Amazon with shipping around $30
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Old 02-10-2013, 02:31 PM   #6
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I don't think the vacuum devices will work the same way. This is doing the opposite by creating pressure difference between the inside of the bottle and the inside of the meat. The pressure is forcing the liquid surrounding the meat into it until the pressure equalizes. A vacuum is only going to want to draw outward from the meat.
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Old 02-10-2013, 02:35 PM   #7
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Quote:
Originally Posted by gettinbasted View Post
They sell devices called "vacuum tumblers". Restaurants have used them for years. It will brine/marinate meat in minutes instead of hours. It works very well, but they are spendy. I think there is a cheap (relatively) one that was designed for home use but I can't remember the brand name off the top of my head.
Big Poppa sells one for $300. I'd buy one, but I'm not a rich man.

https://www.bigpoppasmokers.com/stor...rinade-express
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Old 02-10-2013, 02:58 PM   #8
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My foodsaver came with a marinating container and a line that attaches to the unit to make the container a vacuum. You can marinate a couple of chicken breasts or steaks in there pretty quickly.
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Old 02-10-2013, 03:07 PM   #9
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Quote:
Originally Posted by Q-Dat View Post
I don't think the vacuum devices will work the same way. This is doing the opposite by creating pressure difference between the inside of the bottle and the inside of the meat. The pressure is forcing the liquid surrounding the meat into it until the pressure equalizes. A vacuum is only going to want to draw outward from the meat.
The vacuum ones work. And does not change the consistency of the meat.
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Old 02-10-2013, 04:59 PM   #10
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They make adapters for other vac sealers as well
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Old 02-10-2013, 05:05 PM   #11
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Quote:
Originally Posted by Cabin Fever View Post
Big Poppa sells one for $300. I'd buy one, but I'm not a rich man.

https://www.bigpoppasmokers.com/stor...rinade-express
That's the one
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Old 02-10-2013, 05:16 PM   #12
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Quote:
Originally Posted by Q-Dat View Post
I don't think the vacuum devices will work the same way. This is doing the opposite by creating pressure difference between the inside of the bottle and the inside of the meat. The pressure is forcing the liquid surrounding the meat into it until the pressure equalizes. A vacuum is only going to want to draw outward from the meat.
Good point and you are right. Also, depending on how deep you take the vacuum, moisture will start boiling out of the mix. Very Cleaver Q-Dat!
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Old 02-10-2013, 05:23 PM   #13
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Wow. Great video, thanks for sharing.
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Old 02-10-2013, 05:43 PM   #14
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One other thing that might be neat to try. Anyone have a old pressure cooker lying around? Even though it uses heat to produce pressure, It might be good for a brisket or whole chicken. Would have to play with the time though.
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Old 02-10-2013, 07:31 PM   #15
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Quote:
Originally Posted by Toast View Post
One other thing that might be neat to try. Anyone have a old pressure cooker lying around? Even though it uses heat to produce pressure, It might be good for a brisket or whole chicken. Would have to play with the time though.
I was thinking maybe use a compression fitting on the stem thats in the lid to pressurize the pot with air and use a small ball valve to lock in the pressure. Then set the whole thing in the fridge for as long as it takes for the marinade to work its way all the way through the meat.

This is basically how they pressure treat lumber. If liquid can make its way all the way through a 2×4, then a brisket or pork butt should be easy.
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