Looking for recipes and time charts on vacuum meat tumbling.
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Sure. Give me a bit and i’ll snap some pics. I basicly took a fairly inexpensive tumbler and added a fairly cheap vacuum pump, vac guage, some stainless steel fittings for the tank (ball valve and quick push connect) and some brass fittings (for the pump) and some poly tubing.
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mikemikemike Can we see some pictures of this homebuild?! We don’t have a chart of anything but I do have some Excalibur information/recipes with specific things for vacuum tumbling. What are you looking for, I can give you some information…payment for that would be pics of a homebuilt vacuum tumbler! Seriously, I am really interested in this, a quality vacuum tumbler can be the difference between good and amazing Jerky, Ham, Bacon, Tri Tips and especially Brisket. If this is something that others could do it would be awesome!
Jonathon
Here is some pictures, and i even made a video so you can see it in action. I really like how it tumbles forward and backwards every 20 seconds.Without meat in the tank it took 2 minutes to reach 28 inHg. I guess i just didn’t give it enough time to reach 28-29 inHg with meat in the tank.
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Jonathon
Here is some pictures, and i even made a video so you can see it in action. I really like how it tumbles forward and backwards every 20 seconds.Without meat in the tank it took 2 minutes to reach 28 inHg. I guess i just didn’t give it enough time to reach 28-29 inHg with meat in the tank.
mikemikemike That looks fantastic. What was the base unit you started with?
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mikemikemike That looks fantastic. What was the base unit you started with?
Chef said in Looking for recipes and time charts on vacuum meat tumbling.:
mikemikemike That looks fantastic. What was the base unit you started with?
I got it on that website that everyone uses that has “prime” shipping. I got it for $300 (website in question had a % off sale) And the pump was $60 shipped. The fittings were a few bucks each, except the SS ball valve was $10. The SS Guage was $10 as well. Just for reference, i can fit 2-3 whole chickens or pork butts in the tank. Its a 5 gallon SS tank. And its dishwasher safe! I had to take the top rack out of my dishwasher but no rust!
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mikemikemike That is freaking awesome! Seriously that is so cool. You should take up making the tender jerky, it’ll come out perfectly with that tumbler!
Let me know what tumble schedules you need?
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Jonathon
I am looking to start curing bone in picnic shoulders, boneless picnic roasts, whole briskets and whole turkeys. -
mikemikemike That is freaking awesome! Seriously that is so cool. You should take up making the tender jerky, it’ll come out perfectly with that tumbler!
Let me know what tumble schedules you need?
Jonathon
Just looked up your tender jerky method. I have a jalapeno recipe that does use a good amount of sugar, not sure if its 18% but its probably close. I am interested in your glycerin tests. I checked some prices and seems $35/gallon is the best deal for food grade. But how much do you use instead of sugar? And do you omit any liquids when using glycerin? -
mikemikemike I’m fairly certain we cut the water out entirely with the glycerin. I looked up the one that we got (had a red white and blue label and just said Vegetable Glycerin) and it is not $35, I am pretty certain we paid 20 something so it does seem to have gone up, but that price is for a gallon which would get you through a few batches, so up to you if it is worth it. I’ll try to get some tumbling schedules up for you on those items later today!
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mikemikemike
Smoked turkeys it is speed at 50 with a 20" vacuum for 1.5 hours
Brisket 8 rpm with a 21" vacuum for 1 hour (2 different recipes said same thing)
Bone-in ham would be 7 rpm for 3.5 hours. Now for that, I imagine it has to be in a cooler, just adding ice water isn’t going to cut it for 3.5 hours
For boneless products they all simply say tumble until all liquid is absorbed, there appear to be too many variables for them to list a vacuum %, speed or time. -
mikemikemike
Smoked turkeys it is speed at 50 with a 20" vacuum for 1.5 hours
Brisket 8 rpm with a 21" vacuum for 1 hour (2 different recipes said same thing)
Bone-in ham would be 7 rpm for 3.5 hours. Now for that, I imagine it has to be in a cooler, just adding ice water isn’t going to cut it for 3.5 hours
For boneless products they all simply say tumble until all liquid is absorbed, there appear to be too many variables for them to list a vacuum %, speed or time.Thanks for the vacuum % and times. As far as speed, i am not even sure if my tumbler has a speed setting. Actually never crossed my mind that speed would matter. Now about the bone in picnic, I did recall finding a study some insitute did on vacuum tumbling and their hours were between 3-6 hours and i thought about the amount of time left at room temp. My idea to get around that was buying a couple Large 12x21 inch ice gel packs and wrap them around the tank every hour or so. Just keep a bunch ready to go in ther freezer. Or i could just wait till december to do my large cuts curing, lol.
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Jonathon
Looks like the Tumbler doesn’t have speed control. I am going to add a SCR motor controller so i can manually adjust the AC voltage to raise and lower the speed. I just so happen to have a 10,000w SCR AC voltage regulator from a old project of mine. 10,000w is way more then enough to handle this tumblers motor. -
mikemikemike Can you stick something to the inside, or make a mark and count the RPMs? I think your cool packet will work. Sorry. on the hams, are you injecting first and then tumbling?
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mikemikemike Can you stick something to the inside, or make a mark and count the RPMs? I think your cool packet will work. Sorry. on the hams, are you injecting first and then tumbling?
Yes i inject first, then i would pull vacuum, then tumble. Now, would i really need to rest overnight if im adding sodium erythorbate to the injection brine? Mainly the large cuts like the bone in picnic shoulder? As far as rpm’s, the motor is listed at 1400 rpm. I highly doubt they are using any type of voltage reducer to slow it down. Does 1400 rpm sound about right judging by the video i provided? Maybe you can give me some sort starting point as to how your tumblers guage speed? If im at 1400 rpm at full votage, my SCR motor controller at 50% should be somewhere around 700 rpm.
Also, it would be difficult to time the rotations since the tumblers controller reverses every 25 seconds. I haven’t really messed around with the buttons yet and they are all in chinese, but my wife used some traslator app on her phone and there is one button that tranlated to JOG, no idea what that does.
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Cabelas90 has stated in the past that he still holds his hams for a few days. Cabelas feel free to share your opinion and information here! When we use sodium erythorbate we just hold overnight to let everything equalize and we’ve never had a grey spot in our hams that I have noticed. 1400 rpms would be too fast if that actually means it is rotating it 1400 times a minute, which would be 23 rotations per second. You’d have to find a way to slow that seriously down, that is more bowl chopper speed than a tumbler.
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Jonathon
It’s 30 full rotations per minute. -
Cabelas90 has stated in the past that he still holds his hams for a few days. Cabelas feel free to share your opinion and information here! When we use sodium erythorbate we just hold overnight to let everything equalize and we’ve never had a grey spot in our hams that I have noticed. 1400 rpms would be too fast if that actually means it is rotating it 1400 times a minute, which would be 23 rotations per second. You’d have to find a way to slow that seriously down, that is more bowl chopper speed than a tumbler.
Jonathon Everyone’s millage may vary on that however when you do 50+ hams a week the extra couple days is cheap insurance vs risking it a ticking off customers. I would say 99% of the time you would be fine though.
We also Vacuum tumble and stitch pump our hams and I would bet that if you artery pump that 1% would be even less. -
mikemikemike Okay cool, I was really hooing that wasnt what it meant, seemed like it wouldbe impossible and am glad to hear its not. 30 still seems a little fast to me but Cabelas90 can you share how many times your tumbler goes around in a minute on hams?
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mikemikemike Okay cool, I was really hooing that wasnt what it meant, seemed like it wouldbe impossible and am glad to hear its not. 30 still seems a little fast to me but Cabelas90 can you share how many times your tumbler goes around in a minute on hams?
Jonathon Id say we are around 8 RPM for hams for 45 minutes. Too fast and you can start to get protein extraction. Too long and you can also start to get Protein Extraction. I honestly cant think of anything that we tumble above 10-15 rpm.
We use it a ton for Jerky at around 8-10 rpm for no longer than 15 min. Any more than that and we get “salt out” which we have found is actually protein extraction from tumbling to long. -
Jonathon Id say we are around 8 RPM for hams for 45 minutes. Too fast and you can start to get protein extraction. Too long and you can also start to get Protein Extraction. I honestly cant think of anything that we tumble above 10-15 rpm.
We use it a ton for Jerky at around 8-10 rpm for no longer than 15 min. Any more than that and we get “salt out” which we have found is actually protein extraction from tumbling to long.Thanks. I guess i will add that SCR motor controller. Was holding off till i knew for sure mine was too fast.
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Got a vacuum pressure and time for boneless skinless chicken breast? I was thinking of using a jaccard to flatten them to a uniform thickness and also to poke holes for a Italian dressing marinade to penetrate faster. But just wondering if you have a good vacuum pressure and time to tumble?
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