Aussiedistiller, Home Distilling, Moonshine, Home Brew

:laughing-rolling:

Bought one of those vacuum marinators, now I’m eating my jerky the same day I start making it. Only need the meat in the matinator for about 15 minutes, works well.

Woods314 wrote:Bought one of those vacuum marinators, now I’m eating my jerky the same day I start making it. Only need the meat in the matinator for about 15 minutes, works well.

Got a picture? Sounds like a massive time saver!

Doubled up on one photo, but as you can see, it packs away nicely. It actual only takes 9 minutes. Ya put your sliced meat and marinade in the container a put the lid on. The little pump on the right the sits on top of the lid and ya pump the air out. The container is put on the roller and when you turn it on it tumbles the meat and marinade for 9 minutes.

Some of the vacuum sealers you can buy have attachments for vacuum marinating.

No Ce, thank you...

Posted this before but did not show up so apologies if this is a repeat. The vacuum marinator is a bit cheap and nasty but the only better ones I could find were commercial ones used by butchers that do a lot of meat at one time. Two goes at mine fills my dehydrator. As you can see my other jerky making gear is a bit better quality and I can not tell you jerky makers how much you need a deli meat slicer. With a bit of experience you can put your slab of meat in the freezer and get it to the right stage of frozen that it will slice nicely. It won’t slice very well if it is not firm! Got mine on eBay from a bar and grill place that bought it from a commercial kitchen suppliers who refurbish things like this. It had not been used after the refurbishment and cost me $350 I think!

I see you are from North WA Ezi, I worked on the Burrup in the late 80’s if that means anything to you.

Woods314 wrote:I see you are from North WA Ezi, I worked on the Burrup in the late 80’s if that means anything to you.

Hah, I’ve not been there... but it’s a little south of where I am...

Meat slicer looks good. I partly froze mine like you said and used a fillet knife. First lot is nearly gone already Will have to think about lot 2 :D

Only downside to the meat slicer is it takes longer to clean it than it does to slice a coupla kilos of meat, but the thickness is consistent so it all dries the same. The square dehydrator is far better than the round ones as it is consistent front to back, top to bottom.

Cut heap 6-8kg put first lot in vac marinator. Divide rest up depending how much you do in one go put in bags, zip lock vac bag with marinade and freeze it? I do 2kg at a time in mine that would give ya 2-3 lots up ya sleeve :handgestures-thumbupleft: