Thanks guys. I originally used the curing calculator off amazingribs.com, and my recipe has been working well for me. But I’d like to speed up the process (and increase production), so I’m looking at vacuum tumblers. But coming across information online has been challenging. Vacuum tumbler sales people don’t have recipes to reference either.

Oh! So it’s an even more diluted brine than is used when wet brining? I thought using a vacuum tumbler is supposed to reduce the amount of ingredients needed.