Thanks in advanced for the help/advice!
Unless you’ve got a chamber vacuum sealer, vacuum sealing solid items along with liquid sauce/marinade is going to be tricky. I’ve had a lot of success by freezing individual portions of marinade/stock in small zip-loc bags, then when they are frozen solid, vacuum seal them with a chicken breast. I use chicken breast because when cooked sous vide it is unbelievably juicy but also acts as a great flavour sponge, soaking up the taste of whatever you cook it in. Thai spices, chili/garlic, and ginger paste work very well, and I’ve got a whole bunch in the freezer ready to go. I normally bulk buy four chicken breasts (cost saving), cook them at the same time with a variety of marinades, have one for dinner that night and use the other three for work lunch sandwiches (wraps or lebanese bread with crunchy salad and dijon or grain mustard) over the next two weeks. The cooked, vacuum sealed chicken is good in the fridge for at least two weeks, so you don’t have the hassle of freezing, then thawing, then cooking. All you have to do is yank it from the fridge and eat it cold, or reheat it before cooking since it’s already cooked and pasteurised.
As far as sealing marinades with the meat I was thinking of just using the water displacement method to avoid the sauce getting sucked up in the vacuum process, I don’t know if this is a wise choice or not so I’m hoping someone out there may have some insight to help out
Before doing sous vide I have been in the habit of freezing 1/2 the meat I bought seasoned or marinated. I would buy a New York Strip and cut steaks and freeze 1/2 marinated and half not. Buy three chickens and cut then in half and preseason 3 halves and freeze 3 plain. Same with pork or chicken legs etc.
Overall the preseasoned ones are the best, but sometimes you want them not preseasoned.
When I started sous vide I already had a lot of premarinated meat. I just took them and either ziploced or food savered them. Since they were frozen no problem with liquid in the food saver.
Overall I prefer them premarinated in the freezer, sous vide or not, but often want to try something different.
To avoid liquid getting sucked up prefreeze portions in soft flexible (cheap) bags, preferably on a tray with a weighted tray on top so they are flat on both sides as it makes pan searing easier. Then you can vac pack them or put in heavy duty freezer bag.
Pros and cons
Ziploc is much cheaper.You can open and reclose it to check progress.
Sometimes it doesn't stay sealed and water can get into the bag.if it falls in.
Vac pack is neater in the freezer. Maybe longer shelf life. No worries if it falls in.
Bags are 5x more expensive. Not easy to open and reclose.
If you already have a food saver etc. try both a few times. Same with premarinating. Try several methods with the same cut of meat. See which you prefer either sous vide or not.
Unless you’ve got a chamber vacuum sealer, vacuum sealing solid items along with liquid sauce/marinade is going to be tricky. I’ve had a lot of success by freezing individual portions of marinade/stock in small zip-loc bags, then when they are frozen solid, vacuum seal them with a chicken breast.This is a great tip, glad I came across it. Don’t know why I didn’t think of it