Looking for recipes and time charts on vacuum meat tumbling.
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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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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
Jonathon Yes, I have had it read 100 everytime I have used it, then I close the valve once it gets there. So did you find the maximum vacuum that it will pull?
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Tex_77 Well 12" seems to be the maximum it will pull, seems like it breaks the seal around the lid when it goes past that. As far as the max the pump can handle no, I don’t have a way to measure that.
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Well couldn’t get SCR to reduce speed. Turns out i need a single phase variable frequency drive which is not easy to find, nor cost effective. Instead i opted to replace the gear head from a 50:1 ratio to a 120:1 ratio. Which puts me at around 12 rpms instead of the 28 rpms the tumbler is at now. Price wasn’t too bad, found one new in the US for $30 should be here next week.
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mikemikemike Are you some sort of mechanic?! Way to be resourceful and take on a project!
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Thanks. I guess i will add that SCR motor controller. Was holding off till i knew for sure mine was too fast.
I have the same issue, but with a pulley grinder I built from a 1400RPM Agricultural AC fan motor. My current setup has the grinder spinning north of 400Rpm. I have decided like you that changing the gear/pully ratio is the best option, but honestly the last time I ran it I got through 10lbs of pork Butt in less than 3 minutes and couldn’t identify any issues with the blade or plate.
One thing that you might be able to do is put an intermittent “timer” in line to the AC voltage. The revolutions per minute are probably more important than the speed it turns over so if you could turn voltage on every 3 seconds for 1 second you could cut your RPMs down that way.
Either way let us know how it works out.
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