Vacuum Dry Curing

[pipsqueek]

Does vacuum bag dry curing work the same as vacuum marinading? ie improve/quicken the process?

Maybe I should have added this post to the vacuum bag marinade topic

[Wildcat]

Good question.  I would like to know this as well since I have yet done anything in the way of curing.

[iceman]

I did BBB cure both in a vacum bag and one just in a container. The vacumed cure bag was ready in 10 days (as far as color change throughout the meat). The meat in the container still had a grey meat color streak in it. I still cured both meats for about 16 days though. My 2 cents is that it does speed things up a bit but by how much I couldn't say for sure. If you have a vac sealer use it IMO. It also eliminates the need to "rotate" your meat every few days (although it's still a good idea).

[manxman]

This site says that vacuums packing "slightly" hastens the curing process but more importantly protects the product you are curing and other food from the risk of cross-contamination.

It also gives a good general explanation, in this case relating to bacon.

http://www.sausagemaking.org/acatalog/dryCure.pdf

[West Coast Kansan]

I am a total novice on cures and the process, appreciate the link. Vacuum Sealer / Packers are a smokers friend in many ways.  Does provide excellent control and protection for cross contaminations. I have used them for marinade. Works good. I like the canisters for that purpose as well.

Thanks.