New to the marinade tumbler! Hello!
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Hello Alieureka,
Jonathon or Austin or another Walton’s rep is probably the best source to answer your questions. I will say that wet marinades will be your best bet. One of my favorite is the Greek Cyclops Marinade from Walton’s. I believe you will really like it. You can also try any of their other marinades or with a little creativity, make your own. Tasty Marinating leads to tasty eating! -
Alieureka
Like calldoctoday said, cyclops greek marinade is amazing! I think it is best on chicken or poultry, but is truly is good on anything. Pa’s Black Bull is great on beef and pork. Any whole muscle meat will get a great flavor from it. It is my absolute favorite for brisket.Check out the entire Dry Marinades category. They are all good, but see what names of the products pop out to you and give them a try.
You can also look at the Liquid Marinades and Sauces category. Kentucky Bourbon and Authentic Steakhouse are the top sellers. I pretty much hop between a variety of them and rarely stick to just one as a favorite.
I wouldn’t be afraid to try just a typical Seasoning Shaker here, and add a bit of water to help disperse and soak in the seasoning, and use that as a marinade. I use a lot of seasoning shakers for a variety of things and they can work fine as a marinade, if you add water as well. I typically use about 8 oz of water per 5 lb of meat if I use a dry seasoning as a marinade.
Ratfool If you want to see a certain topic answered, or get specifics on a certain thing, just email us at podcast@waltonsinc.com and we’ll be sure to cover it in a future episode!
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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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I love the Greek Cyclops, I’ve used it on beef, pork and venison. A couple others I use often are the Red Wine Pepper marinade and the Butter flavored roast beef pump.
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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!
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
I guess I’m in the club now too, so all tips, tricks and recipes are fully appreciated!
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to calldoctoday on last edited by
calldoctoday What do you kick the sweet bourbon up with?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
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 waltons.com youtube page at https://www.youtube.com/@waltonsinc
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
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 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to Jonathon on last edited by
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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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to TexLaw on last edited by
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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Chef Wow, that’s a Bigun! It looks like my old paint pot, just about ditto. That gives me some dangerous ideas!
