Vacuum seal after marinating?

Remo

Wondering if anyone has marinated steaks, vacuum sealed them for freezing and the results after cooking. It seems to be super convenient and a time saver to be able to just thaw out pre-marinated steaks for cooking. [p]Comments?

thirdeye

Remo,[p] I seem to recall hearing that using a vaccum sealer reduces the marinade time, which seems to make sense with the pressure and all. Wouldn't freezing the bags stop the marinade action and then allow it to resume as the bag slow thaws? I marinate chicken and freeze it, but in regular zipper top bags and that seems to be the case.[p]~thirdeye~

SonOfDaMayor

Remo,
How do you vacuu-seal without sucking the marinade out?[p]Stefan.

Dixieland Delights

Remo,[p]Do it all the time...works like a champ. Great with London Broil, Flank Steak, Pork Chops, Boneless Skinless Chicken, Pork Loin...whatever meat you want. If you can plan a day in advance and thaw in the fridge it works great! If you shop at Costo or look for the two for one specials at the grocery it is the way to go.

HolySmokes

Remo,
Absolutely!
Flank Steaks. Plenty of rub & marinade, vacuum-packed and then thrown in the freezer for 2-12 weeks. Seared on the egg; best flank steak ever... period, end of story. Have one defrosting in the fridge right now!
HS

HolySmokes

SonOfDaMayor,
The Foodsaver we have has a drip channel which gets any liquid which is high enough to get pulled out, but if you leave some room above the liquid in the bag, it won't pull it out 'cause it can't squeeze it. It's just like a solid in the bag; not air. Seals just fine; a nice marinade with no air, all around the meat.
good cooks, HS

ccrider.disabled

SonOfDaMayor, You freeze first then vacuum seal.

SonOfDaMayor

ccrider,
Got it. Thanks.[p]Stefan.

SonOfDaMayor

HolySmokes,
Thanks for the info and tips.[p]Stefan.

jake42

Remo,
I do it all the time with tri-tips. Comes out grreat.