Using a vacuum tumber

[Jonathon]

Les Strahm If you are injecting (which I recommend) and then tumbling follow this for the injecting https://meatgistics.waltonsinc.com/topic/385/how-to-make-homemade-bacon-recipe?_=1602677428190 which is basically use 2 lb of cure plus 6 oz of bacon taste booster then inject your bacon until it weighs 10% more than it did before you started injecting it and then draw a 20" vacuum and tumble for 1.5 hours at a speed of 50. Now, I don’t know what your tumblers speed capabilities are but you want to make sure that it isn’t spinning too quickly.

There is some good information here https://meatgistics.waltonsinc.com/topic/2557/looking-for-recipes-and-time-charts-on-vacuum-meat-tumbling from a post where mikemikemike created his vacuum tumbler

[lkrfletcher]

I really like the idea of this product. I am not sure I have room for it, so may have to add onto the garage soon. It just sounds like a major flavor enhancer.

[Les Strahm]

Thanks for the info! My tumbler is about 26" diameter, about 36" long and it spins at 10 rpm.

[Les Strahm]

For doing hams I assume that I would just follow the injection direction for your smoked ham recipe. Can I substitute Blue Ribbon Maple Bacon cure instead of Excalibur Country Brown Sugar Cure?

Would it work to tumble the bacons and hams together? I notice several difference in the recipies, the bacon one calls for adding 10% and the ham recipe calls for adding 20% to the weight. Also the Ham recipe calls for cold phosphate which the bacon doesn’t use.

[AdamCA]

Les Strahm Hams and bacon usually have a different formulation to their respective cures. Although you can use the same cure to make both products you will have to make some adjustments, as there are different requirements for ingoing PPM of the nitrites based on whether you are making bacon or ham. I would suggest you just use the cure that was made for each product as it is easier. Now I just want to say I am no expert and this is how I would go about making either of those products.

[lkrfletcher]

I am thinking about one of these vacuum tumblers. At first I thought this was pretty much just for jerky. What other things can you tumble in it? Is there some kind of a tumbling schedule that comes with new ones ? What do you guys tumble in your vacuum tumblers?

[pr0wlunwoof]

lkrfletcher pretty much anything that will fit. I have had good success with everything from beef roasts to chicken thighs and pork loin. Really speeds the process up and gets maximum penetration and tenderization.

[lkrfletcher]

Well this is on the wish list for now. Maybe Walton’s will do this as a give away and I will win… NOT. Maybe black Friday then.

[Jonathon]

lkrfletcher Well, we are going to be doing 2 different giveaways that will have everything anyone could need to process meat in them soon. They might already be active, one is through Pass it on and the other is through Pheasants/Quals Forever. They will also be on sale this holiday season!

[lkrfletcher]

Jonathon these must be organizations you guys work with?

[Jonathon]

lkrfletcher Yeah Pass it On is an organization that helps underprivileged kids get out into the field hunting, we have done 2 podcasts with people from them. Both were lots of fun and had some good stories mixed in. For Pheasants and Quails forever we are a national sponsor, they do a good job trying to preserve and promote upland hunting spaces.

[Paul-Bacon]

I’ve seen in this thread much about injecting to make bacon. Has anyone done a dry cure bacon using a vacuum tumbler? I dry cure now and am looking for a way to execrate the curing time.