Vaccum Tumblers

Have used the one I have on chicken in competition. Really sucks the marinade in and makes them juicy. Only takes 15 minutes to marinade perfectly. I will never be without one in competition. There is a company making a 4 1/2 lb size capacity unit. Have also marinaded tough cuts of steak with a wine marinade in the tumbler. Results were tender enough to cut with a fork and flavorful. Much better than using liquid or powdered tenderizers.

I'm curious too. A friend of mind in Jamaica recently bought a large capacity used one, but has yet to use it.

How easy are these things to clean and sanitize?
http://www.dougcare.com/processingequipment/smalltumbler.htm

Here is the home version.
http://www.amazon.com/gp/product/B0002OOMS0/102-2484937...%5Fcode=as1&n=286168

http://www.freethemeat.org/Merchant2/merchant.mvc?Scree...38229&Category_Code=

Looks like the same as above.

Try www.agsproducts.com. I got my tumbler from this company via e-bay and paid $66 + freight for it. Holds 4 1/2 pounts of meat and works great. Happy tumblin.

Thanks for all the come backs. Yes I have the Reveo and I love it. OK the next question, has anyone used a brine in it. I called Reveco and they said they would get back with me later because the guy that knows what I need to know was on vacation. Well guess what that was two weeks ago, does that suprise anyone? I was just wonder how the brine thing would work? If the brine only works between certain temps, would you have to do it in a walk in, or if the product was around 35 to 40 deg and the brine the same, could you put them in at room temp and tumble them for 10 to 20 min before it gets out of the temp range.

Well if anyone is interested. Reveo got back with me, finaly, and said that a brine works great in the tumbler. The Vaccum replaces the temprature thing as a vehical to get the flavorings into the cells. They suggested that I put the product,(salmon in this case)in the tub and cover with brine, pull vaccum and tumble for 10 min, then let sit in the brine under the vaccum for an additional 10 min. I cut 2 salmon into 5 serving pcs each and tried it, worked great. The taste was perfet for me, not over powering with salt but the flavors came through. I did one with and a addition of some lime pepper which really gave it a great kick in the pants, I loved it. So I give the Reveo an A+ for functionality. It cut my total time down by 1hr. I did shave off 1/2 hr by drying it in my dehydrator in stead of just sitting at room temp under a fan. Then cooked for 45min in my 106 @ 170 deg with alder wood chips. Its perfect for me.