Vacuum tumbler.......

I just got a small basic vacuum tumbler.
For the first project I mixed up a 1% equilibrium brine (an 11% salt solution) and injected (avoiding the tender) a 500g. skin-on chicken breast that was still on the bone.
Pulled a vacuum (no clue exactly how much) and tumbled the breast for 30 minutes.
Wow! A very noticeable and rapid change in the texture of the meat, not to the point of being mushy, but heading there.
I'll try some more experiments with a weaker brine and shorter tumble time.

Has anyone else here experimented with a vacuum tumbler?

~Martin

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rsantayanajr

No idea these existed. Just googled it (actually most results were for insulated travel cups/mugs). Just curious... what's the purpose/advantage beyond just vacuum marinating (like with a chamber vacuum sealer)?

DiggingDogFarm_65362

In a nutshell, the tumbling speeds up the vacuum marinating process even more.

There are other uses:

http://meatsci.osu.edu/archive/sectioned.htm

~Martin

Chris_Young_80640

@Martin — Yes, I've used these. The best results happen when you pulse the vacuum a bit. My procedure is usually something like:

Pull vacuum, tumble 20 min

Release vacuum

Pull vacuum, tumble 20 min

Release vacuum

Pull vacuum, tumble 20 min

Release vacuum

Better results can be had by combining injection brining with tumbling.

DiggingDogFarm_65362

The pulsing sounds interesting, I'll give it a try.

~Martin

joyce_Bledsoe_35034

need more ideas on this. thanks for sharing. joyce