A forum for the BBQ enthusiast

FAB contest
Enter and win
up to 24 pounds
of free FAB!

You must create a profile and register
to use this message board

  View Thread     Post Response     Return to Index     Read Prev Msg     Read Next Msg  

vacuum curing

Posted By: steve
Date: Friday, February 23, 2001 at 5:28 p.m.

Since the first pastrami I made was consumed by my family in less than three days, I'm wondering if the curing process can be hastened by using a 'Food Saver'-type vacuum assisted curing. They claim you can marinade meat in 20 minutes but I would strongly suspect that an actual curing would take much longer. My thinking is that once the brine is introduced to the cut (pumped and then bagged and vacuumed), that it could be ready within 24 hours. Any thoughts or prior experience?

Password:

Messages In This Thread

vacuum curing
steve -- Friday, February 23, 2001 at 5:28 p.m.
Hi Steve, that's almost like..
Joe Ames -- Friday, February 23, 2001 at 6:33 p.m.
Description of an ideal commercial tumbler.
Joe Ames -- Friday, February 23, 2001 at 6:47 p.m.
Re: Hi Steve, that's almost like..
steve -- Monday, March 5, 2001 at 4:15 p.m.
'way to go Steve. :-)
Joe Ames -- Monday, March 5, 2001 at 5:27 p.m.

  View Thread     Post Response     Return to Index     Read Prev Msg     Read Next Msg  

Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.