I need some ideas

[Mrs Boilerman]

I'll be helping process deer next weekend, as usual, but this year I have a vacuum sealer and would like some ideas of what kind of marinades to seal into the roasts and chops. Has anyone tried this? I'm open to any kind of suggestions.

[Corey Bohn]

That sounds like a great idea and I'm curious as well about sealing the marinade in with a vaccum sealer. Also, if anyone can provide the following marinade recipe I would greatly appreciate if you would post as I lost the recipe. I did a search and cannot find it. Here's some of the ingredients if someone can fill in the rest......olive oil, soy sauce, worchestire, ketchup and if I remember correctly, french dressing? It might have been something Deitz posted? Nonetheless, I lost the marinade recipe and it was absolutely awesome. I marinaded the roasts for something like 30-36 hrs. then either grilled or panfried until rare (rare being the key on the roasts). Sliced thin and then mixed up a Heinz 57 / horesradish dipping sauce and it was awesome. Thanks in advance.

[polarsusd81]

Hey lady, how you been?

Unfortunately I don't have any recipes off hand, but I will call my uncle who does some stuff like that and see if he has any ideas up his sleeve.

[Jim Almquist]

I will try to dig some up some recipes but the one thing that will cause some problems is the vacupac will want to draw out the juice so you will want to freeze your meat and juice for a couple of hours just so you will get a good seal but now your juice can,t penetrate the meat unless this is for supper that night just prep the day before and put in frig to thaw. Depending on the portion size you might be better off putting the meat in quart jars with the jar adapter. I use this method when I make spaghetti sauce and it works great and the only thing that you have to be careful of is to make sure to leave a little room at he top of the jars for expansion(about 1 inch)then freeze.I will put up 12 to 15 quarts when I make it.

[so haaad]

I agrree with Jim, the vac pulls the juices out and it has a hard time making a good seal. It also makes a mess.

For a marinade, here's an awesome one: http://www.fishingminnesota.com/forum/ubbthreads.php/topics/1559618/2

[Mike89]

I think I'd do the meat sealing first and then when you wish to eat it, then do your thing. I too have a sealer amd to not care form the moisture that will come though the machine.

Good luck!

Mike89

[Mrs Boilerman]

Well, I've vacuum packed other stuff with moisture in it without too much trouble. My sealer has a moisture setting on it that does a pretty good job, so I'll give it a whirl and see how it does. I just wanted to try it. Besides, it is fun to play with and will give me a break from my designated post as 'grinder girl' when we start processing.

Thanks for the input and keep the ideas coming...

[Realtor Boy]

My buddy does this with his ducks. I tried it last year and it was fantastic. I have the food saver which has a moisture control on it also so i am going to give it a whirl with some roasts this fall.