Vacuum Tumbling TIPS
Use of Liquid Solution or Marinade
- Vacuum tumbling opens the protein tissue and causes the liquid solution used to infuse throughout the tissue.
- This tenderizes the protein tissue, cleanses impurities from it, and carries marinade flavor, if used, deep into the meat.
- Our vacuum tumbler models draw a high vacuum, so they are more effective and efficient at both flavoring and cleansing than others.
- We recommend specially-formulated marinades for use in our tumblers.
- If you want to use a favorite marinade recipe of your own, we recommend that you use less sodium and other seasonings than normal or it will taste too strong.
- Previously frozen foods must be thawed before vacuum tumbling.
Special Tips for Beef, Pork, Lamb, Venison
- For most chops and steaks, 20 minutes of tumbling time is sufficient.
- Thicker pieces, roasts, racks of ribs, and tough cuts of meat can be tumbled for 30 -60 minutes or longer.
- Thinner or very tender cuts take less time than normal, from 5 minutes to 10-15.
- After tumbling, let meat rest to regain its shape, and pat it dry for better caramelization during cooking.
Special Tips for Poultry
- For breasts and other poultry pieces, 20 minutes of tumbling time is sufficient.
- Tumble whole chickens and ducks for 30 to 60 minutes.
- Tumble whole turkeys approximately 60 minutes for each 10 pounds.
- Pierce the skin of whole birds all around, and make several piercings in skin-on pieces to facilitate the benefits of vacuum tumbling and/or imparting marinade flavor.
Special Tips for Fish and Shellfish
- 5 to 10 minutes is the maximum vacuum tumbling time for the delicate tissues of fish and shellfish.
- If using your own marinade recipe, be sure to reduce the amount of salt. Too much salt can make fish tissue tough when vacuum tumbling.
- Most fish and shellfish catches are rinsed with a phosphate solution on the boat. The vacuum tumbling process flushes this out, producing a cleaner taste, and removing the chemical to which some people are sensitive.
- Shrimp with or without shells can be vacuum tumbled with great results.
- Previously cooked and frozen shrimp is also improved by vacuum tumbling. Be sure to thaw it first.
- Shrimp and scallops are bottom feeders, and the liquid solution left after vacuum tumbling them helps us realize how “dirty” they may be. Both sometimes benefit from a quick, two-step process. Vacuum tumble for 2-3 minutes, then drain and tumble again, using ice cubes in the water, for another 2-3 minutes. This crisps up the tissue. Drain and pat dry, pressing down gently to squeeze out excess moisture.
Special tips for Produce
- Fruits and vegetables can benefit from vacuum tumbling, especially when choosing the option to achieve the unique health benefits of reduced bacteria and pesticide residues and increased refrigerator shelf-life. Fruits and vegetables can benefit
- from vacuum tumbling.
- It is important to pack delicate produce, such as berries, tightly in the vacuum tumbling drum to prevent bruising.
- Delicate greens such as lettuce, spinach, or herbs only need 1 to 3 minutes of vacuum tumbling.
- Delicate fruits such as berries also only need 1 to 3 minutes of vacuum tumbling time.
- Always spin dry and towel dry produce thoroughly for successful refrigeration.
LT20 VACUUM TUMBLER
Perfect for Chefs & Foodies
LT40 VACUUM TUMBLER
Best for Chefs & Butchers
LT40-II VACUUM TUMBLER
Chefs, Butchers & Foodies
Ned Thornton has been working in the commercial food industry for more than 34 years. Ned’s story began in 1979 when he worked with a company which manufactured smokehouses for commercial meat and fish processors. The company wanted to add a vacuum tumbler to their product line for smaller processors.