The Vacuum Marinator works by removing air and pressurizing the chamber. Pressure levels can be chosen and controlled based on flavor profile and load size, as well as the length of time for tumble meat marination to take place.
Once vacuum and tumble duration is selected, the chamber stays pressurized for the duration of the tumble cycle. When the tumbling is complete, pressure is released, and the protein and marinade can be retrieved. The whole process takes as little as 2-3 minutes of vacuum and 15-20 minutes of tumble.
A vacuum meat tumbler machine has a sealable barrel or cylinder where you place raw meat along with a chosen marinade. The barrel spins when activated, causing the protein to consistently fall against a flat edge of the barrel. Combined with vacuum pressure, this continuous tumbling action tenderizes the meat, allowing the marinade to deeply penetrate the protein in a fraction of the time with a vacuum meat tumbler machine than it would take using traditional soak marination.
