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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?
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