Vac Seal Brine Cure???

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

tjohnson

Smoking Guru
Original poster
Moderator
OTBS Member
SMF Premier Member
Insider
Dec 29, 2009
5,600
139
Savage, MN
Question???

If I use a brine cure a belly and vac seal, will this speed up the curing process?

Todd
 
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

TJ
 
Question???

If I use a brine cure a belly and vac seal, will this speed up the curing process?

Todd


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

TJ
 
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. 
th_dunno-1%5B1%5D.gif
 
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.

http://www.foodsaver.com/product.aspx?pid=8210
 
Last edited:
I know us GUYS are not suppose to read the instructions
icon_mrgreen.gif
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.
 
I know us GUYS are not suppose to read the instructions
icon_mrgreen.gif
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.


Maybe I better find my instructions. 
icon_rolleyes.gif
 
Todd!

 Maybe you should run this by Pops!!!

Craig
 
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?
ROTF.gif
 
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.

TJ
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky