Here is a link to a Home user type Meat Tumbler
http://www.freethemeat.org/index.shtml
I came across this tumbler in a Sportsmans store in town. This would be a <font color="blue">great</font id="blue"> addition to anyones Smoking accesories. With this item you will use less cure/marinade, use less time curing/marinading and I guarantee you, your finished product will be much more juicy. You can make smoked poultry parts or whole birds, far superior to anything you would be inclined to soak in a brine. Forget about brining for one day, two days or a week. Tumble for anywhere from 20 minutes to 2 hours for a whole bird. Not only will it taste better, it will hold a beautiful smoke color.
When you use a tumbler for curing a product, the product gets very tackie and it looks like it has a "film" on it. You do not want to rinse this off as it is the protein coming out off the meat and when the heat from your smoker hits it, it will actually act like a casing and seal in the moisture from the product while it cooks.
It is nice to see one available outside of the commercial level.
Has anyone else used a tumbler? What do you think?
Doug
I saw this at Cabelas last week. It was about the same price, I wonder how good they are. When I was there I found a 30lb. stuffer in the bargain cave for $150.00 (what a deal).Maybe the next time I go there I will see one of these on sale too.
Mike
I saw this back in November on the Grill Lover's site. I sent Reveo an e-mail asking if it would hold a 8 pound butt (pork shoulder) and would it accelerate brining. They answered back, that they did not know what a pork butt was and therefore could not answer that. Second, they did not know what brining is, so could not answer that question either. So I decided at that point, not to buy their product. If they are not going to bother to try to find answers to a customer's questions, that gives you an hint of there commitment is to their customers.
Will it hold a butt, and if so how large.
According to page 9 here http://www.freethemeat.org/pdf/ReveoInstructionBook.pdf it's 5 pounds max. Looking at a previous picture next to an outlet box, I figure no way a butt's goin' in unless it's Piglet.
Great idea & I agree with the principle, but when I smoke, it's usually more than 5 pounds. All the rest is "free".[:p]
Maybe they'll come out with a magnum model.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
hell just use you vacuum sealer put your boston butt in a vacuum bag with your some maranade , and throw it in the dryer on cool mode let it tumble for 20 min. BAM just saved you $200. [:D]
MAKE SURE TO SIGN UP FOR THE FREE GIVEAWAY!! GO HERE.http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=991
Great idea Smokehouse Rob!!!
You could probably get at least 100 pounds in at least.
I suppose it's a safe bet to wait until the little lady has retired for the night.[:D][:)][:D]
Doug
I forgot to add to my post that their site stated they were coming out with another model. My questions were toward the newer model that they were going to release.
Chez- Great link for info on instruction manual!!!
Habanero- Very interesting re: new model....hopefully a magnum [;)]
also... I have used a 100 pound tumbler and it will accelerate brining time. Example: I would cure 100 pounds of bellies at a time using approximatly 2 pounds of cure with a gallon of water.(This is an estimate). If the bellies were large I would put them in the cooler for one day or two at the most after tumbling just to give the cure extra time for the thicker bellies. If they were not thick bellies I would put them directly from the tumbler into the Smokehouse. Whenever I tumbled poultry it went directly into the smokehouse. On large turkeys or butts I would pump with some of the cure mixture to ensure distribution of the cure.
also Habanero- I would not be impressed either with their lack of knowledge regarding brining. This machine in their perspective is geared towards marinading meat. I'm sure it does a wonderful job of this at that. We would marinade steaks, boneless chicken breast, turkey tenderloins with everything from cajun, lemon pepper, butter garlic, bbq, mesquite, teriyaki etc... we made some nice kabobs out of any variety of these cuts of meat.
We would put any variety of these meats and marinades in seperate vacuum pouches and could tumble all kinds of different combinations at the same time and the beauty of it was the tumbler was basically still clean afterwards. Believe me, we had the most impressive meat counter and variety.
One last word ... If anyone is interested I can make a phone call and get specific weights and measures of cure and water amounts for beef, pork and poultry. The salesman that sold us the tumbler is still in the business, very knowledgeable and would share any information that I request regarding this.[:D][:)][8D]
Doug
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by jaeger</i>
One last word ... If anyone is interested I can make a phone call and get specific weights and measures of cure and water amounts for beef, pork and poultry. The salesman that sold us the tumbler is still in the business, very knowledgeable and would share any information that I request regarding this.[:D][:)][8D]
Doug
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If it is not too much of a problem, I would be interested in seeing that information posted.
The information on newer models was on their website somewheres. They are suppose to release different models and colors some time this year.
It was not their lack of knowledge that got me irritated. What irritated me more was their lack of doing a little research to provide me with an answer other than "I don't know".
I sent them an email asking if they offer group purchase at reduced price, availability of refurbished items, and information about stainless models.
Offered to buy one to review it... I have a myriad of vacuum jars that I now use for rub and coffee that have a little hand pump to extract air, and it would seem an easy proposition to use those types of jars on a rotating base like this one if one wanted to do smaller batches with marinade. I will let all know if they get back to me.
Looks like my kind of toy, but might wait until stainless available. Don't think the wife would appreciate me using the dryer with bags sealed or not! [:D]
Bill
The revo is almost the same as sealing meat in food saver vacuum bags. They create a vacuum and marinate the meat quickly. The food saver is a great multi-task tool. After smoking, foods can be sealed for freezing for long periods of time. Bags are reusable as well.
Gotbbq[^][^][^]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Habanero Smoker</i>
<br />I saw this back in November on the Grill Lover's site. I sent Reveo an e-mail asking if it would hold a 8 pound butt (pork shoulder) and would it accelerate brining. They answered back, that they did not know what a pork butt was and therefore could not answer that. Second, they did not know what brining is, so could not answer that question either. So I decided at that point, not to buy their product. If they are not going to bother to try to find answers to a customer's questions, that gives you an hint of there commitment is to their customers.
Will it hold a butt, and if so how large.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">gotbbq Posted - After smoking, foods can be sealed for freezing for long periods of time. Bags are reusable as well.
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I've recently re-used some Foodsaver bags and have noticed that they will not reseal as well as they did when they were new. Anyone else have this happen?
Cold Smoke
There are a few brands out there now so I should mention I use a FoodSaver. The only times that I reseal a bag is when I vacuum sealed cheese, remove some and then reseal the bag. Other than that I usually vacuum seal in amounts that will last one to two meals, I never reuse bags. The bags are inexpensive, and I'm too lazy to wash them.
The only times I have difficulty getting a good seal is when I get oil or fat inside the bag, around the area that is to be sealed. A quick whipe with a paper towel and I'm good to go.
Cold Smoke
It happens to me every once in a while. Do you dishwash your bags. I think, although not sure, that after many washings the bags lose their ability to hold a seal. Some I wash by hand, seem ok to reuse, others to the trash. Good side- can marinate 2 whole racks of spare ribs at a time. Anyone interested in me finding out about a discount price for the bbq guru, either the raptor (controls the bs) or the wireless competetor? This could be a great thing
Gotbbq[^][^][^]
quote]<i>Originally posted by Cold Smoke</i>
<br /><blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">gotbbq Posted - After smoking, foods can be sealed for freezing for long periods of time. Bags are reusable as well.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I've recently re-used some Foodsaver bags and have noticed that they will not reseal as well as they did when they were new. Anyone else have this happen?
Cold Smoke
[/quote]
thanks
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by gotbbq</i>
<br />
thanks
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<font face="Arial"><font size="3"><font color="maroon">It has been my experience that the inside edges must be really clean of oils and other debris or it will not seal. Also if you have a wrinkle in the edge that is to be sealed it will not seal. Food Saver makes several sizes of Vacumm dishes. I marinate steaks, chops, etc in this. Just put meat in, add marinade and Vacumm. 4 hours of this is equal to an overnight marinade.
Don</font id="maroon"></font id="size3"></font id="Arial">
Thanks for the feedback gentlemen. I have a Foodsaver unit and have been handwashing the ones that are "gently used". I thought that I read somewhere that the bags were reusable- I guess some are and some aren't. Not a big deal...
Bauce Sauce- I've not yet marinated using this unit. Just wondering...seeing that this thing could suck a golf ball through a garden hose the length of a football field~~~ how do you seal after adding your marinade?? I am planning on doing a shrimp recipe tomorrow -see below -
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">SmokinMoe
Well,
I had mucho family over this past weekend, and I believe the "non-cooking" curse my husband bestowed on me early in marriage in now a defunct myth!!
I smoked some bacon over the top of shrimp. I used the S&S recipe for the lime jalenpeno shrimp and the one with the just olive oil, lemon juice and your fave rub.
Good grief, I felt sorry for the ones who showed up last! My six year old led the pack and she could not understand why she couldn't just load up her plate!!
It was so good, that I just could not believe it!!
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Perhaps this would be a great way to reduce marinating time.
Cold Smoke-
There are special foodsaver containers for marinating, I also put the meat in the vac bag in a baking dish with the sealing area over the top of the dish. It creates a vacuum and the meat and marinade stay put.
gotbbq (http://www.dow-mgc.org/smilies/Launch63.gif)
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Cold Smoke</i>
<br />Bauce Sauce- I've not yet marinated using this unit. Just wondering...seeing that this thing could suck a golf ball through a garden hose the length of a football field~~~ how do you seal after adding your marinade?? I am planning on doing a shrimp recipe tomorrow <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<font face="Arial"><font size="3"><font color="maroon">Cold Smoke,
I think GotBBQ answred your question concerning marinating with the FoodSaver but here is my 2 cents worth. I use a special marinating dish made by food saver. It is a 2 1/2 quart dish that prevents the liquid from being sucked into the vacumm motor. It is great for steaks, vegetables, chicken parts and many other things. Here is a picture of it.
http://www.amazon.com/gp/product/images/B00005OTXS/ref=dp_product-image-only_0/103-7884640-3335831?%5Fencoding=UTF8&n=284507
You can find it fairly cheap on Amazon.com at
http://www.amazon.com/exec/obidos/tg/detail/-/B00005OTXS/103-7884640-3335831
I bet shrimp would be great marinated in this. Supposedly 4 hours in this marinator is equal to an overnight marinade.
Hope this helps. Post your recipe for marinated shrimp! I love shrimp just about any way you can fix 'em....
Don</font id="maroon"></font id="size3"></font id="Arial">
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by gotbbq</i>
<br />The revo is almost the same as sealing meat in food saver vacuum bags. They create a vacuum and marinate the meat quickly. The food saver is a great multi-task tool. After smoking, foods can be sealed for freezing for long periods of time. Bags are reusable as well.
Gotbbq[^][^][^]<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">No, there's a big difference in the fact that the bags create a vacuum, but do not allow for expansion of the meat. When the meat is in a solid continer with space around it, the vacuum allows the breakdown of connective tissues & an accelerated flavor absorbtion. Under vacuum, you will see your piece of meat virtually double in size and when vacuum is released, suck most of the marinade into itself as it returns to normal.
The bags are great for freezing, and I almost always put the marinade in before sealing them so they marinate as they defrost, but they can't compare to the efficiency of a hard-sided container.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Chez,
When i do meat, i marinate it in foodsaver container larger than the meat. It provides room for expansion, although the meat never expands to twice its size.
gotbbq (http://www.dow-mgc.org/smilies/Launch63.gif)
If you're using the Food Saver to create the vacuum, I believe it has a cutoff to limit the (insert the technically correct word for psi as it applies to a vacuum). I have a setup that uses a hand pump, so I'm guessing I am able to create more (same word) than the Food Saver.
Maybe that's why we have had different experiences?
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Kirk,
I agree, I wish I could find a container that was about 2 gal. size that I could draw a good vacuum on. Then I could vacuum marinade a whole Butt or Brisket in it..[^] It wouldn't take much more marinade or More Rub than normal, All that is needed is to coat the meat and when the vacuum is released then meat will suck it inside anyway. [:)]
PLUS: If the meat was on a rack when the vacuum was released, the liquid that had been drawn out of the meat during vacuuming would not be drawn back into it. This would add to the drying process... Bill
If you can eat it, you can smoke it.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by ChefBill</i>
<br />Kirk,
I agree, I wish I could find a container that was about 2 gal. size that I could draw a good vacuum on. Then I could vacuum marinade a whole Butt or Brisket in it..[^] It wouldn't take much more marinade or More Rub than normal, All that is needed is to coat the meat and when the vacuum is released then meat will suck it inside anyway. [:)]
PLUS: If the meat was on a rack when the vacuum was released, the liquid that had been drawn out of the meat during vacuuming would not be drawn back into it. This would add to the drying process... Bill
If you can eat it, you can smoke it.
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cheifbill this might be what you are looking for, i have a few of theses a butt will fit click here http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&category=63510&item=4361828723&rd=1&ssPageName=WDVW scroll down and look at the dem.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">a 2 1/2 quart dish that prevents the liquid from being sucked into the vacumm motor
This is a great idea. When I got my Foodsaver for Christmas (first mother-in-law gift I will ever get some use out of) it came with a canister for storage, but I hadn't thought about using it for marinade. It isn't square and flat like the image posted, but more like a Tupperware container. I see some marinading happening this weekend!
Pete
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Sauce Bauce Posted -
Cold Smoke,
I think GotBBQ answred your question concerning marinating with the FoodSaver but here is my 2 cents worth. I use a special marinating dish made by food saver. It is a 2 1/2 quart dish that prevents the liquid from being sucked into the vacumm motor. It is great for steaks, vegetables, chicken parts and many other things. Here is a picture of it.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Thanks, mate!. I dug around inside the Foodsaver box - had kept it- and found three containers that the unit came with. Geez- totally forgot that they came with these. It's not the same flat, square one that you mention but I'm sure they'll do the trick. It's kinda like finding that final present under the Christmas tree ... and it has your name on it.[:D][:)][:p]
Cold Smoke
Sorry, a vac bag won't do what a tumbler does; a drier might, but I doubt it. I invented the Microtumbler for my butcher after he asked me to make a machine affordable to sportsmen and home processors (like you guys). If vac bags were the trick, I would think every professional meat processor would be using them instead of spending thousands of dollars on vac-tumblers.
The tumbling massages the meat, brakes down connecting tissues. The vacuum opens the pores of the meat, allowing brine or marinade to enter (there is a difference between brine and marinade, one is an acid the other a salt). It is easy to pickup 25% marinade in pork, chicken, or beef in 30 minutes or less. We can only handle 5 lbs though. For that pork butt, you need a bigger tumbler. I have developed an MT15 (which is 15 lbs), that would do nicely for you, all stainless steel, NSF, and sorry I am making it in China...but the price is good and the quality is excellent. Revo is a patent infringer, that's why they didn't know anything about pork butt or any other kind of tumbling.
Microtumbler, the Original Counter Top Tumbler.
msolvie,
Welcome to the forum. How did you find us? Can you tell us a bit more about your tumblers?
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
The other day on "Food Finds" there was a guy up in the Northeast that after he dried cured his hams he then put them in a large tumbler with Molases, I beleive, along with some other good stuff then he tumble them and then smoked. He said it was s food grade tumbler.
(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...