For years I have vacuumed sealed meats on sale. Recently bought a Ninja Foodi Air Crisper ( pressure cook & crisper in one). I make marinade for my packages using a folded napkin INSIDE the bag to trap extra moisture. The tecnique is tricky but worth it.
Do I need to start doing more dry rubs if I'm going to use my IP/crisper? How does vacuume sealing change what is happening in the IP/crisper? If I am only using crisper do I need more of a liquid marinade? Do I use less spices, salt for example, in my marinade for vacuums sealed meats that go into IP/crisper? Can't find anything on the internet that discusses the right fluid and spice content when using the appliance. How do I get the best of both worlds?