Hints & Tips
Marinating Techniques
Flavor infusion: marinate in minutes.

Marinating with your Seal-a-Meal® Vacuum Food Sealer using our Storage Bags opens the food pores during the process of vacuuming and sealing, so marinating is complete in as little as 20 minutes. You can create 9 meals for a family of 4 in one afternoon by purchasing bulk beef, poultry, pork, lamb or shellfish and making bulk batch marinades. You'll be ready for grilling, roasting or any other method of preparation.
  • For best results, when marinating in a Seal-a-Meal® Vacuum Storage Bag, pre-freeze the meat, poultry or fish in the marinade to retain the shape, create stackable meals, and ensure that liquid is not drawn into the vacuum sealer.
  • To marinate in a bag without pre-freezing, place the food in a Seal-a-Meal® Vacuum Storage Bag, fold the bag over and place the unsealed bag inside another bag. Vacuum seal. This helps retain the liquid in the bag.
  • Beef may appear darker after vacuum sealing, due to the removal of oxygen, but this will not affect the quality or flavor of the meat.
  • Fish can be safely frozen for up to 2 years. NOTE: Do not store vacuum-sealed fish, smoked or raw, at room temperature or in the refrigerator.
  • Organize your freezer space so that meats are stacked in one area, while produce is stacked in another, making items easier to find.
  • Before placing food in a marinade, remember to set aside a portion for a tasty accompanying sauce or to boil down for a glaze for basting the meat during grilling. (NOTE: You should not use any marinade that has been used to marinate raw poultry, meat or fish as an accompanying sauce.)
  • The chart to the right illustrates how easy it is to create multiple meals. Choose 3 marinades, purchase bulk meats, and divide each meat between the marinades, creating 36 portions. Vacuum seal and freeze, either cooked or un-cooked. Freeze leftovers for use in other recipes.