Author Topic: Using vacuum to cure  (Read 5478 times)

Offline adeplonty

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Using vacuum to cure
« on: November 06, 2009, 02:18:36 PM »
Has anyone tried vacuum packing when curing anything?

Offline KyNola

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Re: Using vacuum to cure
« Reply #1 on: November 06, 2009, 02:23:21 PM »
I have.  Vac sealed pork loins making canadian bacon.  My personal opinion is it took off about a day's worth of time to cure in my opinion.  Depending on what you're curing my guess would be about a 25% curing time savings.

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Offline OU812

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Re: Using vacuum to cure
« Reply #2 on: November 06, 2009, 03:21:49 PM »
I vacuum seal every thing I dry cure and as KyNola has stated it will speed up your cure time. Just remember to wrap the meat in plastic wrap be for you put in the vac bags, it keeps the juices were they belong, next to the meat.

Offline FLBentRider

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Re: Using vacuum to cure
« Reply #3 on: November 06, 2009, 03:37:40 PM »
I tried that once, with some pastrami.

Getting the meat in the vac bag was a B!tch to keep the cure and spices out of the seal area.

I gave up.

I assume there's a trick to that ?

Getting a whole brisket in a vac bag as my first attempt was probably an epic failure anyway. Sorta like meat wrestling.

 ;D
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Offline FLBentRider

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Re: Using vacuum to cure
« Reply #4 on: November 06, 2009, 03:38:24 PM »
W E L C O M E  to the Forum adeplonty!
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Offline oakville smoker

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Re: Using vacuum to cure
« Reply #5 on: November 06, 2009, 03:48:23 PM »
I vac pac everything, just use a different size bag depending on what I am curing.
It takes a touch of patience but I think its worth it. I have vac pac'd a 7.5 lb briskett for pastrami with no issues.

I have a couple of loins in the fridge curing right now, they went in Tuesday night.  Vac pac'd, no problem.
I just assumed a 6 day cure time, should I be going at 4 days as the loins are vac sealed?
Every ounce of air got sucked out of these babies before meeting the fridge.
All I wanted to do was slow smoke some ribs.  Another addiction created thanks to the Bradley that requires regular servicing...  But what an addiction to have.  Even better to share here with some of the best people on the planet.

Would you like smoke with that sir ?

Offline OU812

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Re: Using vacuum to cure
« Reply #6 on: November 06, 2009, 03:52:57 PM »
I tried that once, with some pastrami.

Getting the meat in the vac bag was a B!tch to keep the cure and spices out of the seal area.

I gave up.

I assume there's a trick to that ?

Getting a whole brisket in a vac bag as my first attempt was probably an epic failure anyway. Sorta like meat wrestling.

 ;D


That's another reason I like to wrap in plastic first, keeps the spices were they belong too.

Offline FLBentRider

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Re: Using vacuum to cure
« Reply #7 on: November 06, 2009, 04:10:25 PM »
That's another reason I like to wrap in plastic first, keeps the spices were they belong too.

I didn't think of that....
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Offline Ka Honu

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Re: Using vacuum to cure
« Reply #8 on: November 06, 2009, 06:33:24 PM »
So how about using vacuum packing for marinating or brining (in a Foodsaver or Reveo container or something similar)?

Is it more effective?

Does it reduce the brine/marinate time?

Offline Hopefull Romantic

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Re: Using vacuum to cure
« Reply #9 on: November 07, 2009, 12:45:01 AM »
I
So how about using vacuum packing for marinating or brining (in a Foodsaver or Reveo container or something similar)?

Is it more effective?

Does it reduce the brine/marinate time?


Ka Honu, I have a marinitor similar to the Reveo and I use it now for all my small smokes marinations and it is great. On the inside of the canister, it has a jagged panel that massages the meat as it rotates in the marinade. It has a preset cycle of 9 minutes but I usualy go for two cycles especially with skinned meat. I can not say for a fact that it would be similar to long marination, but the the flavor is very noticable and just as good.


Oh welcome to the forum Adeplonty.


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Offline georgeamer

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Re: Using vacuum to cure
« Reply #10 on: November 10, 2009, 01:11:26 PM »
I use "FoodSaver" vacum caniaters...

Offline OU812

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Re: Using vacuum to cure
« Reply #11 on: November 10, 2009, 02:38:00 PM »
I use "FoodSaver" vacum caniaters...

I use the containers for my brown sugar, corn syrup solids, cures and any other additive I want to keep fresh.

Offline kodiak1

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Re: Using vacuum to cure
« Reply #12 on: November 15, 2009, 06:08:40 PM »
I use the vaccuum containers for marinading steaks, jerky, fish pretty much everything.

Ken.
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Offline Daveo

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Re: Using vacuum to cure
« Reply #13 on: November 19, 2009, 06:57:57 AM »
I've done bacon a few times in vac bags.I was concerned that the juices couldn't"circulate"around the meat so I started sealing the bag a couple of seconds early,so there is no air but the bag is just slightly loose.Seems to make it easier to redistribute the cure during it's daily massages/flips,while still keeping it in full contact with the meat.
Does it work better?I have no idea.My bacon goes two weeks with maple sugar/brown sugar/maple syrup cure and is to die for,for what that's worth. :) 

Offline wyogoob

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Re: Using vacuum to cure
« Reply #14 on: November 19, 2009, 07:06:27 AM »
Used vacuum curing for curing pastrami a couple of times when I was squeezed for time.

It's fine. I should do it more often.
Life's been good to me so far.