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Curing meat in vacuum, faster than without?
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[QUOTE="jim mcnamara, post: 6575620, member: 35824"] Vacuum with brine tumbler supposedly works well, if you believe this blog: [URL]https://promarksvac.com/blog/meat-vacuum-tumbling-machines-benefits/[/URL] Another take on this using 40°F and vacuum [URL]https://www.storeitcold.com/how-long-does-cured-meat-last/[/URL] The assumption above is: - you seal and do not remove moist air, i.e. set it and forget it. I do not know about the tumbler version above that. I assume it is similar. Low temperature retards anaerobic microbial growth and low oxygen (no air) stops oxidation of unsaturated fats. So the meat has time work be altered by salts without degrading. Maybe some other PF member has some Food Science background and can help. [/QUOTE]
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Curing meat in vacuum, faster than without?
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