Just built a vacuum tumbler. Pulls 26 inHg. I used my go to marinade for skirt steak for fajitas that i would usually just put in a ziplock bag and marinate for 4-6 hours. I did 20 minutes tumbling at 26 inHg and the skirt doubled in size. Basicly it would have made a mighty good thick sliced beef jerky if i dehydrated it, lol. That said, i need to rethink the marinades and brines for meats and poultry if im going to get the hang of this vacuum tumbler. I tried to research this info, and there really isn’t much info out there likes charts for times on thickness, and salinity levels.
Anyone here with some experience on more commercial vacuum tumblers that pull 26-29 inHg? I believe the more home use models dont pull above 15. I could be wrong.