Curing with a Marinade Express vacuum tumbler
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wken Getting a pork belly in the tumbler with enough room to make the tumbling effective would be an issue. It needs to be able to drop down a little to have some impact energy. I am sure it can be done but it might be tough. I’d go for at least an hour after injecting. Are you wanting to inject or just tumble?
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wken Getting a pork belly in the tumbler with enough room to make the tumbling effective would be an issue. It needs to be able to drop down a little to have some impact energy. I am sure it can be done but it might be tough. I’d go for at least an hour after injecting. Are you wanting to inject or just tumble?
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wken So, if you cut it up that should work but it also could take a very long time. I would make sure you have a cold place to put the unit, a garage, basement or even back deck if it is covered and cold outside. Also, use ice-cold water and just keep tumbling at a low speed until all the cure is gone. Maybe use about 5% more cure than is required just to be on the safe side!
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Kainam Yes, if you vacuum tumble your meat for about 30 minutes you should be able to go directly from the tumbling to the thermal processing. Now, in the marinade express I don’t know how big of batches you could really do though. I’d imagine no more than 10 lb in the larger drum. This is because we are wanting to make sure the cure fully penetrates and we need to have more space for the meat to drop to create the mechanical energy that helps relax the muscle fibers in the meat
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Jonathon, when tumbling jerky in the Marinade Express would you use both divider plates, 1 divider plate or no divider plates? If using both plates I would split the batch between the plates. If using 1 plate I would imagine I would l get more drop and separation. Thank!
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John Belvedere I’d use one plate so that the drop would be more signifcant, just like you said!
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