Meat marinated in vacuum

Winter is slowly approaching and we cannot wait to start smoking meat. Homemade smoked meat is much better than the one you buy in stores, sure but if you want to have a great-tasting smoked meat in a few weeks, you need to get ready now. How? By marinating meat. There are several ways you can marinate meat of course but the one that is very popular is vacuum marinating. In the following lines, we shall take a look at the advantages and how you should proceed.

Meat saturated in salt and garlic

Vacuum marinating will “soak” the meat with salt and garlic perfectly. You cannot usually achieve this level of saturation if you use regular marinating. No air reaches the meat and garlic and salt combine and “melt” perfectly resulting in an excellent taste. Just make sure you crush garlic well and work salt into the meat.

Photo: Radek Štěpán

It will not spoil

Another advantage of vacuum-marinating is that meat will not go bad. If you fail to turn the meat regularly or smoke it in time, you have a problem. The marinade can also spoil if the temperature is not ideal. This will not happen in a vacuum-sealed package. No access to air means no spoilage.

Photo: Radek Štěpán

Procedure

Vacuum-marinating is not complicated. All you need to do is to rub the garlic and salt in. Coat the meat in garlic and salt. Make sure to do it well. You are going to need about 30 grams of garlic per 1 kg of meat. However, you may add more based on your experience. Just make sure that the meat is well seasoned and coated. Put vacuum-packed meat in the refrigerator for about 4 weeks. If you used quick salt, 2 weeks should be enough. When done, take the meat of the package, wash it and smoke it. It should be perfect. You may also vacuum-pack the smoked meat again to preserve it better.

Source: Autor, https://naturhelp.cz/uzeni-jak-nalozit-maso-do-vakua-metodou-sous-vide-videonavod/

Preview photo: Radek Štěpán

Youtube: Radek Štěpán