vac sealer to speed up curing?

[boatnut]

I was just curious if anyone used their vacuum sealer to speed up the curing process say when making buckboard bacon? There is a specialty meat shop near me that uses some type of commercial unit that tumbles the meat while pulling a vacuum at the same time, cutting way down on curing time. Just wondering if same thing could be accomplished with a foodsaver sealer?

 

[Sylvie]

Funny you should bring this up. My team was just talking about this the other day. Should work with a Foodsaver. We googled to find alterrnatives and most commercial types are pretty expensive.

 

[soulman]

Vacuum System Sources

You might check this recent thread. I am trying to decide between the FoodSaver Pro III and the Cabela's stainless model.

I too am interested in vacuum marinating. In reality I would probably do that in a vacuum bag. But, the FoodSaver has all those attachments one of which you can get is a marinating container.

 

[Range Rattler]

Game Pro Vacuum Sealer with Quick Marinador

Check out my set up. This is the Game Saver Vacuum Sealer with The Quick Marinator attachment. It works so good that I use it almost every night! I have enclosed a picture so you can see the two connected by the vacuum hose. There is a twist dial on The Quick Marinator That you switch to vacuum, when the meat, fish, or chicken is inside, then proceed to vacuum and switch to close when the vacuuming is finished. This process vacuums all the juices and marinade through the meat. Usually I let it marinade inside the container for about thirty minnutes. This equals about 24 hours of marination time. Unbelievable results! :lol:

 

[thirdeye]

I have read two or three times that curing in a vacuum speeds up curing time, they just don't say how much shorter it is. I have not tried it yet but plan on for my next butt.

I'm thinking that another advantage to vacuum sealing is keeping the cure and the cure liquid that forms in better contact with the meat.

I agree about the foodsaver marinating tray, they are cool.

 

[Arlin_MacRae]

Dumb question: Is the cure wet or dry? If wet, when you suck the bag tight, how can it touch all the meat anymore?

 

[thirdeye]

Dumb question: Is the cure wet or dry? If wet, when you suck the bag tight, how can it touch all the meat anymore?

I was talking about a dry cure like Hi Mountain or Morton's. After several days the moisture drawn out from the meat combines with the cure to form a brine of sorts.

But you make a good point. You need a little room for that fluid to move around. Mabye hitting the stop/seal button before the bag is in full vacuum would be the way to go?

 

[Wildcat]

My FoodSaver model comes with both wet and dry vacuum and I've been able to store liquid with the meat in the bags.

 

[boatnut]

dont see the pic???

 

[Jorge]

I've never tried this gizmo, but heard some good things about it.

http://www.cutleryandmore.com/reveo.htm