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Discussion in 'Smoking Bacon' started by tjohnson, Jul 9, 2011.
If I use a brine cure a belly and vac seal, will this speed up the curing process?
If you also inject in the meat cure and vacume it will speed up the curing process my butcher is doing it with pastrami.
I dry cure, but looking for a quicker process.
I've tried Brine Curing, but the flavors of the spices did not come thru
I'm willing to give it another shot
I think it would if you could really vac seal it, but with my foodsaver you can suck the air out but if you try to create a vacuum it starts to suck the brine out of the bag. If anybody figures a way to do this with a foodsaver, I would really like to know how to do it.
I bet you the liquid will be drawn into the sealer and it wont seal properly....Did Not Think of that
I think they make certain vacuum sealers that will work with liquid. Whether it will be faster not sure, although they make that marinade vacuum unit that works quicker.
Todd, try the containers. I have marinated meat in the hard sided containers. A note though..... put the meat and brine in the container.........Draw a vacuum....that removes the air from the meat.......release the vacuum........that draws the brine into the meat.....revacuum and store.
I know us GUYS are not suppose to read the instructions but I did when I bought my Food-saver. They say to take a paper towel, roll it up and put in the top of the bag before using the vacuum. The paper towel will catch the juice before it gets to the unit. I have done this the few times I had liquid in the bag and seemed to work, I always had my finger on the seal button just in case.
I think if it speeds up a
Marinading process it should work to a point in cure but not sure of time.also when sealing liqueds u can
partial freeze also.
Maybe I better find my instructions.
Geez, I didn't read the instructions either.
Maybe you should run this by Pops!!!
SHHHHHHH, replied before I thought about it, lets not spread this "read instructions thing around", we do have a reputation thing to protect you know. Is there a secret place we can reply?
I haven't tried it with bacon but I have done it with other meats. I use garyinmd's backup plan and when the liquid starts rushing to the top I hit the Seal button on my Foodsaver. I make my bags a little longer by about 2 - 3" so I have enough time to react.
Here's my fear......
How would I know it's cured any faster by vac sealing?
Maybe it would not save any time, but insure the meat is fully cured.