Recent content by Havouza15

Thanks for the answer but it does not answer the question. Perhaps I should refrase, english is not my mother tounge. I put a piece of meat in a container, pour on curing brine and put in fridge. Normally the brine penetrate the meat 10 mm per day. But if the container could be emptied from air...

We are a group af hobby butchers, that use curing with salt as one method. Now a question has come up about the use of a vacuum sealer to speed up the process. So the question is probably easy for a physician. Will the salt solution go into the meat faster under vacuum than if we just put the...