Looking for recipes and time charts on vacuum meat tumbling.
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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.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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mikemikemike Yup, the breast would be speed at 45 for 20 minutes with a 18" vacuum. Whole chicken is 50 minutes at 20", I know you didn’t ask for the whole but figured I’d toss it in since it was right next to it in the documentation I am getting this from.
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mikemikemike Yup, the breast would be speed at 45 for 20 minutes with a 18" vacuum. Whole chicken is 50 minutes at 20", I know you didn’t ask for the whole but figured I’d toss it in since it was right next to it in the documentation I am getting this from.
Thanks. Going to give it a try, will post results some time tomorrow.
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I was going to stop at 18, but then i thought, maybe i’ll stop at 20, but then 20 lead to 25. then 20 minutes turned in 30 minutes. So, the end result jiggled like jello. I thought, oh boy, i should have listened to Jonathon. I decided to pat dry, dredge in flour, then egg, then Panko. Deep fry for 5 minutes, then topped with Marinara, then Mozzarella. Broiled for 15 minutes till the cheese was all bubbly. Over top some al dente pasta. Was the best chicken parm me and the wife ever had.
Now, i did 8 giant chicken breasts on steroids, so maybe the vacuum pressure and time worked ok, but i think if had done 2 or 3 hipster chicken breasts, it probably would have been mush.
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Jonathon Do you know how many inches of vacuum the Marinade Express Pro pulls?
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Tex_77 I am pretty sure it depends on the setting but I think I just checked through all the instructions and didn’t see anything at all. I also checked their website and it didnt have anything
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Tex_77 But then I had an idea! We have a vacuum meter here (or we did) and I am currently asking around after it. I couldn’t locate it in our shop so it might not be here at the moment.
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Found it, okay, as near as I can tell the Express fails at 680 milibars (or at least mine does) now, i didnt know what to do with that information so I just ran our KMV until it was 680 and it read 12" of vacuum. So not sure how strong the pump can go but the seal can withstand up to 12"
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Found it, okay, as near as I can tell the Express fails at 680 milibars (or at least mine does) now, i didnt know what to do with that information so I just ran our KMV until it was 680 and it read 12" of vacuum. So not sure how strong the pump can go but the seal can withstand up to 12"
Jonathon Ok, good to know I suppose. I looked in the manual and couldn’t find anything either.
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Tex_77 Does yours ever read 100 on the LCD when you know that is not true? I just learned if you hold down the button it will continue going even after it has reached 100
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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