by RodinBangkok » Thu Jul 16, 2015 12:38 pm
IMHO home vacuum sealing is way over rated as a technique. Most commercial operations use a vacuum tumbler to speed up the penetration of cures into large primal or sub primal cuts. The recent explosion in using vacuum tumbling is to artificially add water to meats including almost all varieties, chicken included. This allows the seller to basically sell water at the going rate for the cut of meat.
If you do vacuum pack then its probably best to tumble also as its about he only way to massage enough to get more into the muscle, beyond what normal equilibrium brining will do.
So if you don't own a vacuum packer don't necessarily go out and buy one just to marinade, if you already have one use it but its not necessarily a required step.
I am the master of my fate:
I am the captain of my soul.
_____
Rod