Skip to content
  • Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
Skins
  • Light
  • Brite
  • Cerulean
  • Cosmo
  • Flatly
  • Journal
  • Litera
  • Lumen
  • Lux
  • Materia
  • Minty
  • Morph
  • Pulse
  • Sandstone
  • Simplex
  • Sketchy
  • Spacelab
  • United
  • Yeti
  • Zephyr
  • Dark
  • Cyborg
  • Darkly
  • Quartz
  • Slate
  • Solar
  • Superhero
  • Vapor

  • Default (No Skin)
  • No Skin
  • Team Blue Skin
Collapse
Meatgistics - Walton's - Community
  1. Home
  2. Categories
  3. Community
  4. Meat Processing
  5. Using a vacuum tumber

Using a vacuum tumber

Scheduled Pinned Locked Moved Meat Processing
14 Posts 7 Posters 526 Views 7 Watching
  • Oldest to Newest
  • Newest to Oldest
  • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • L Offline
    L Offline
    Les Strahm
    wrote on last edited by
    #5

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

    1 Reply Last reply
    0
    • L Offline
      L Offline
      Les Strahm
      wrote on last edited by
      #6

      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.

      AdamCAA 1 Reply Last reply
      0
      • L 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.

        AdamCAA Offline
        AdamCAA Offline
        AdamCA
        Team Blue Regular Contributors Green Mountain Grill Masterbuilt
        wrote on last edited by
        #7

        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.

        1 Reply Last reply
        1
        • lkrfletcherL Offline
          lkrfletcherL Offline
          lkrfletcher
          Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
          wrote on last edited by
          #8

          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?

          Life is a Garden - Dig it.

          pr0wlunwoofP 1 Reply Last reply
          0
          • lkrfletcherL 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?

            pr0wlunwoofP Offline
            pr0wlunwoofP Offline
            pr0wlunwoof
            Regular Contributors
            wrote on last edited by
            #9

            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.

            1 Reply Last reply
            1
            • lkrfletcherL Offline
              lkrfletcherL Offline
              lkrfletcher
              Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
              wrote on last edited by
              #10

              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.

              Life is a Garden - Dig it.

              1 Reply Last reply
              0
              • JonathonJ Offline
                JonathonJ Offline
                Jonathon
                Team Blue Admin Walton's Employee Power User
                wrote on last edited by
                #11

                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!

                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

                lkrfletcherL 1 Reply Last reply
                0
                • JonathonJ 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!

                  lkrfletcherL Offline
                  lkrfletcherL Offline
                  lkrfletcher
                  Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                  wrote on last edited by
                  #12

                  Jonathon these must be organizations you guys work with?

                  Life is a Garden - Dig it.

                  1 Reply Last reply
                  0
                  • JonathonJ Offline
                    JonathonJ Offline
                    Jonathon
                    Team Blue Admin Walton's Employee Power User
                    wrote on last edited by
                    #13

                    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.

                    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

                    1 Reply Last reply
                    0
                    • P Offline
                      P Offline
                      Paul-Bacon
                      wrote on last edited by
                      #14

                      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.

                      1 Reply Last reply
                      0

                      Hello! It looks like you're interested in this conversation, but you don't have an account yet.

                      Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.

                      With your input, this post could be even better 💗

                      Register Login
                      Reply
                      • Reply as topic
                      Log in to reply
                      • Oldest to Newest
                      • Newest to Oldest
                      • Most Votes


                      Sponsored By:

                      Sponsored By Walton's Inc

                      Sponsored By:

                      Sponsored By Walton's
                      Terms of Use - Privacy Policy - Copyright © 2023 Walton's Inc.
                      Meatgistics
                      X

                      Register Now For Complete Access To Meatgistics!

                      Sign In Register
                      • Login

                      • Don't have an account? Register

                      • Login or register to search.
                      • First post
                        Last post
                      0
                      • Home
                      • Walton's
                        • Home
                        • Seasonings
                        • Casings
                        • Packaging
                        • Supplies
                        • Equipment
                        • Smoking/Grilling
                        • Sales
                        • Giveaways
                      • About Us
                      • Topics
                        • Unread
                        • Recent
                        • Random
                        • Popular Monthly
                        • Popular All-Time
                        • Unsolved
                        • Solved
                      • Events
                      • FAQ
                      • Conv Chart
                        • Seasonings
                        • Cures
                        • Additives