Just built a vacuum tumbler. Pulls 26 inHg. I used my go to marinade for skirt steak for fajitas that i would usually just put in a ziplock bag and marinate for 4-6 hours. I did 20 minutes tumbling at 26 inHg and the skirt doubled in size. Basicly it would have made a mighty good thick sliced beef jerky if i dehydrated it, lol. That said, i need to rethink the marinades and brines for meats and poultry if im going to get the hang of this vacuum tumbler. I tried to research this info, and there really isn’t much info out there likes charts for times on thickness, and salinity levels.

Anyone here with some experience on more commercial vacuum tumblers that pull 26-29 inHg? I believe the more home use models dont pull above 15. I could be wrong.

Thanks
Mike

I might place an order as well if i recieve a coupon code. Looking to buy a bunch of additives/cures if the price is right.

bubba said in Walton's coupon code:

Jonathon
Hi again. I didn’t receive the newsletter yesterday. I double checked and I have subscribed. I would really like to place my order. Any help would be appreciated. Thanks!

do you use gmail? if so you might want to check your social tab. when i signed up my register link went in social, and i never check that tab so i almost couldnt register.

Jonathon

Sure. Give me a bit and i’ll snap some pics. I basicly took a fairly inexpensive tumbler and added a fairly cheap vacuum pump, vac guage, some stainless steel fittings for the tank (ball valve and quick push connect) and some brass fittings (for the pump) and some poly tubing.