It’s been fixed
Walton's Chamber Vac Sealer
Does anyone have any tips or tricks for using the marinade cycle on the Walton’s or any other chamber vac sealer…can you put casserole pans, jars metal or glass in it or just bags, how much of a vacuum do you pull, how many cycles/minutes, etc…use for things like whole muscle jerky, steaks, infused drinks/oils, or any other uses you can think of…thanks in advance
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Mcjagger I have used it once for marinating some meat, I don’t recall exactly what it was I marinaded. I used the longest cycle it has and just did it in a vacuum bag. I think you would be able to do it in a shallow pan, as long as it would fit in it. I think you would risk less clean up just using a bag in the event it boiled over the sides of the dish. It worked reasonably well as I recall. Good luck!
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by Tex_77
Also you can fit jars in it, but they need to be short enough to fit. Larger jars will work laid on there side, but i would only do that if you were wanting to seal dry ingredients in the jar. You might also check the gardening thread for some pickles I made using the chamber sealer.
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Mcjagger The marinade cycle vacuums, releases and repeats. should vacuum just until boiling the liquid and not pull a full vacuum cycle.
However to be safe from making a mess cover container with a wrap and leave plenty of room from the liquid marinade to the top of the container.
If using a bag the same applies, keep the liquid portion well below the the sealing bar clamp
Mcjagger It will be a month or so but we have a video coming out on this. Still being worked on though.