Packing Venison

[Eric Wettschreck]

Just a suggestion for yous guys that do your own processing, packaging, and cooking. In the past my Mrs used to marinate some of the steaks and chops prior to cooking. Now, when we do our processing we use a food saver vacuum sucky thing to package everything up. We put some of the different marinades in the vacuum sucky bag with the meat. The marinade gets literally sucked into the meat and is frozen that way. It's pretty cool that we now just take a package out of the freezer and it's already marindated.

Just tossin this out for yous guys.

[harvey lee]

Food saver here also. It works great.

[Steve Foss]

I'll be taking advantage of that marinade trick, Eric. Do you find that the Food Saver wants to draw the marinade out of the bag and screw up the heat seal?

[BigWadeS]

I do this with other meats as well, one tip I have is to fold up a papertowl and put just above the meat, as the vaccum sealer pulls the air and juices up the juices go into the paper towel and will allow a tight seal

[PiedmontAngler]

I have done this as well, it works great. The food savers also have some hard plastic containers that allow you to marinate the meat quickly when thawed. You just put your meat in the container, pour in the marinade of choice, put on the lid, and then using the hose attachment, suck out the air. I have done this for pork and chicken, and beef. It cuts the resting time way down.

[Eric Wettschreck]

Steve, I have a pretty high grade food saver vacuum sucky bag thingy. I havn't had a problem with the marinade getting sucked out. When you're doing this you only need to use a fraction of the marinade you would normally use. The meat really isn't soaking in it, the marinade is literally getting sucked into the meat.

[Steve Foss]

Thanks Eric. We are all finished up. Used three different types of marinades on all the roasts, and did some marinading on some of the chops/steaks as well. One of our favorites is Montreal Steak Seasoning with olive oil. We also used your idea of Italian salad dressing on some, and we threw in a seasoned red wine (merlot) marinade for a few other packs. Only had one instance with the marinade getting pulled up and losing the seal.

Mmmmmmm, fresh venny. We're having venny stroganoff tomorrow night and a marinaded roast on Friday.

[Eric Wettschreck]

Mmmmmmm, fresh venny. We're having venny stroganoff tomorrow night and a marinaded roast on Friday.

What time is dinner??? I'll be right over!!!!

[Deitz Dittrich]

how does it seal with all the moisture? Or are you using a dry rub marinade? I would think when the vacume starts it would suck in the marinade and not get a good seal?

[Eric Wettschreck]

You don't need to put in a lot of marinade. Maybe enough to cover 1/4 of the meat. Once the vacuum sucky bag thingy starts it sucks the marinade into the meat. If you put in too much marinade you will have a problem with it getting in the way. Remember, you don't have to add much marinade as the meat really isn't soaking in it. The marinade is getting sucked into the meat.

I don't use dry rub, I use the liquid stuff. A couple things I've used are zesty Itallian salad dressing, red wine, white wine, a couple drops of liquid smoke, teriyaki, and a few other store bought marinades. My fav is Itallian salad dressing.

[BLACKJACK]

I'll second the zesty Italian dressing, one of my goto marinades.