Brand new to the forum and my BS. Have been using a LittleChief and water smoker - got tired of all the babysitting. Great resource here, it has answered a lot of questions I had and undoubtedly prevented some future problems.
Anywho, my first question is in regards to marinading large cuts (like briskets) in a vacuum bag. I have a FoodSaver model and it's always been a big challenge to get a cut into a bag, extract the air, and then get it sealed. I've never seen one of vacuum cannisters gizmos that big, and a tumbler would be too expensive.
Any tips on doing this? Searching, and reading thru 30 pages of posts hasn't turned up anything.
Thanks in advance, and a double thanks for everyone contributing their ideas and experiences about BS' in general!
gary_CO welcome to the forum [:)] food saver make a large 6 quart cannister will take some searching try ebay, that works well, also if you still want to use bags to vacuum marinade your meat, try freezing the meat and marinade in the bag for a few hours then vacuum seal it, or freeze the marinade in ice cube trays then put in bag then vacuum seal.
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found this on ebay, http://cgi.ebay.com/Food-Saver-8-6-3-5-2-Quart-Canister-Set-FoodSaver_W0QQitemZ4435545209QQcategoryZ63510QQssPageNameZWDVWQQrdZ1QQcmdZViewItem
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Thanks SR. I'll try the ice cube trick. I think I might slightly crush the cubes to reduce trapped air. Man, those are huge cannisters!
I have a set of foodsaver canisters, not up to the 6 Quart. The bigest I think is a 4 qt. Big enough to so a couple Loins. Maybe a couple baby-backs and maybe one small-sized Pork BB.
I am sure if I get into Marinade I would get the larger set of containers. I plan to try out a Pork Tenderloin in the near future.