New to the marinade tumbler! Hello!
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Another Walton’s that is good is the Sweet Bourbon with Chicken or Pork Chops. I like to kick it up just a bit though!
calldoctoday What do you kick the sweet bourbon up with?
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Question on chicken, does it need to be skinless if doing thighs, legs, quarters, etc? I guess I can just see the skin getting torn off from the tumbling. Has anyone done a whole chicken?
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Tex. Kick it up a little with just a little more Sweet Bourbon, I use Old Forester most of the time.
Try brining a whole chicken. I like the way that works better for whole chickens.
On the marinate, but not in a tumbler, I do skinless & skin on, it depends on the cut.
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Tex_77 I think with the marinade express you will be okay with skin on, it isn’t dropping them very far. I don’t think I have ever done skin on in it though, so I can’t say for sure.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Looks like I have something to try this weekend then.
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Tex_77 I am interested to see if you can make the tender jerky well with it at home. Let me know if you need anything.
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Tex_77 I think with the marinade express you will be okay with skin on, it isn’t dropping them very far. I don’t think I have ever done skin on in it though, so I can’t say for sure.
Jonathon Would the sweet chipotle be a good one to try it on? Probably won’t be making any jerky anytime soon though with beef prices the way they are, and the fact I’m sitting on a couple of pounds of it as it is.
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We have been canning since the 70’s, but used to probably do more back then than we do now as we had bigger & more productive gardens & I learn something new it seems every time we do something & forget even more. We use a big Presto Aluminum Pressure canner, but not always in the pressure mode. we have canned preserves (jellies, jams, etc. I call them all preserves just about), fruit butters, pickled this that & the other (Okra, Asparagus, Peppers, Onions, Oiled Peppers, regular pickles, Turnips, I am sure I forgot something), Spiced fruits, Green Beans, Asparagus, Tomatoes, King Creole Sauce, Peas, Hot Sauce, Okra, & Chow Chow. Then we dry things, mostly peppers & we have tried watermelon, & some other fruit slices. We probably do more preserves these days & dry peppers, but not too much because we have a lot.
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It sounds like a lot of folks (here and in other arenas) use the Presto pressure canners, and a lot of folks seem to like them. I’m getting more and more interested. What to others around here have to say about them?
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We have a big one, I cannot remember how many quarts it is off hand, but it is big & simple. The parts can be ordered on line & I need to order some, before it is too late as we have had it probably over 30 years. It has a weight & a pressure gauge. We used to have a smaller version too, but my wife threw it away as she started reading too many stories & talking to folks claiming they were dangerous. It was actually a nice one for smaller situations & same brand. I like that they are simple (keep it simple works best in the long run with everything!), thus easy to maintain, no DIGITAL parts, etc. It has served us very well over the years. Probably the worst things is we are in an all electric house now unfortunately as I could not afford to bring gas in on this one & we have one of those fancy (I don’t really like it, not simple, & not really high quality, just fancy) glass top ranges & you are not supposed to use the big ones on those. However, it seems to work perfectly fine & we really have no choice on that.
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It sounds like a lot of folks (here and in other arenas) use the Presto pressure canners, and a lot of folks seem to like them. I’m getting more and more interested. What to others around here have to say about them?
TexLaw Canning I have an All American 941 41 Quart Pressure Canner. Now that’s a big one, but I can do 14 quarts at a time and tend to do larger volumes. Best part, this will pass to several generations. They make several smaller sizes. Every part is serviceable so can change handles and bolts as needed. Very safe with a blow-out plug if it were to ever clog. (never went off for me) Highly recommend this pressure cooker.
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TexLaw Canning I have an All American 941 41 Quart Pressure Canner. Now that’s a big one, but I can do 14 quarts at a time and tend to do larger volumes. Best part, this will pass to several generations. They make several smaller sizes. Every part is serviceable so can change handles and bolts as needed. Very safe with a blow-out plug if it were to ever clog. (never went off for me) Highly recommend this pressure cooker.
Chef Wow, that’s a Bigun! It looks like my old paint pot, just about ditto. That gives me some dangerous ideas!
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Alieureka Like austin said, Pa’s Black bull is amazing, the Butter-flavored ais one of my favorites that hasnt been mentioned yet, but seriously on beef and pork the Pa’s is the way to go in my mind! What is he going to use this for? Also, may I ask how you found that specific tumbler as a gift? I just ask because it is on waltonsinc.com/gifts and we are just going “live” with that and was wondering if you saw it there?
This is a good gift and especially helpful if he makes jerky as he can tumble it and go straight from the tumbler to the smoker/dehydrator if he wants instead of holding it for 12 hours. It also works excellently with chicken and some cuts of pork or beef!
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Jonathon Joe Hell I tried out the Cyclops Greek Marinade using the Marinade Express Vacuum Tumbler on some chicken and it was amazing, highly recommended that marinade. I also did one chicken using Goya Picanta Marinade and it was very good as well.
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Has anyone used their tumbler for vegetables? If so whatvdid you do, and what marinade did you use?
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Has anyone used their tumbler for vegetables? If so whatvdid you do, and what marinade did you use?
Tex_77 I have used the five minute marinater on vegetables & it worked well. I would gather the tumbler would work even better. I have used a few different marinates as well as the Greek Cyclops, just as you would for meat, but let it marinate a little longer.
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Tex_77 I think the tumble would ruin any but the hardiest or lightest (leafy) of vegetables. I’d think vacuum sealing them, or the 5 minute marinator that calldoctoday is talking about is your best option.
The express does have settings for broccoli and another for leafy greens so that tracks with my thinking above but something like a pepper or tomato is going to get slaughtered…that might actually be a really really fun experiment!
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Tex_77 I think the tumble would ruin any but the hardiest or lightest (leafy) of vegetables. I’d think vacuum sealing them, or the 5 minute marinator that calldoctoday is talking about is your best option.
The express does have settings for broccoli and another for leafy greens so that tracks with my thinking above but something like a pepper or tomato is going to get slaughtered…that might actually be a really really fun experiment!
Jonathon I know I should probably not be talking here as I have not actually used the tumbler (But, I would be willing to try it for you & provide a review, ha). I am thinking that the broccoli might be more prone to damage than the pepper. I would probably at least gut the peppers in half to get the marinate into the core & still I am thinking they would be fairly durable. Excellent point on the tomatoes, but like you said, that might be an experiment in itself. Maybe you need to devise a salsa or picco de gallo type marinate where you use the initial marinate flavor with the tomatoes, etc. to create the final salsa with the tumbler. You are very likely correct though, that hardier more solid vegetables would work best with the tumbler. Thank you for identifying all that.
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Jonathon Joe Hell I tried out the Cyclops Greek Marinade using the Marinade Express Vacuum Tumbler on some chicken and it was amazing, highly recommended that marinade. I also did one chicken using Goya Picanta Marinade and it was very good as well.
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