How To Marinate Meat Through Rapid Infusion Using A Chamber Vacuum Sealer

As spring creeps closer, more and more people are going outside and busting out the grill. I am a bit of a grilling enthusiast, it isn't rare for me to cook on the grill year round, though there is something special about those spring and summer cook outs. Food cooked on the grill is always delicious, but when the weather allows the family to hang out in the yard and enjoy the smell of the food as it grills completes the whole experience. 

The key to the perfect meal (grilled or otherwise) is the marinade; this is where the flavor is really brought to life. To get the best flavor out of your marinade takes time, often overnight marinating is required to get the best results. What is my secret to significantly cutting that time? Rapid infusion. What is rapid infusion? It is the process of using your chamber vacuum sealer to "rapidly infuse" your marinade into the food. When the air is evacuated it causes the fibers of the meat to pull apart, allowing the marinade to penetrate more quickly.

How to do rapid infusion:

1. Place meat or other food in vacuum bag

2. Add marinade to bag, careful to keep seal area dry (bag stand may help with this)

3. Place bag in chamber sealer, and run two full cycles

4. Remove bag and place in refrigerator until ready to use (a few hours in the refrigerator will improve flavor even more)

 5. Cook however you like and enjoy

For more tips and tricks for using your vacuum sealer, check the Fresh Bites Blog regularly and subscribe to our newsletter! Have your own tips to share? Leave them in the comments section!