I've been using a Vacuum Tumbler to try and speed up the curing process for bacon. My goal was to drop the bacon curing & smoking process from 8-10 days to 2-3 days.
Commercial processors use Vacuum Tumblers and smoke the next day. I figured if they can speed up the curing process, why can't I do it?
I did some research, and talked with some pros about the curing process.
A vacuum chamber opens the cells, so more liquid can be absorbed. Since cure, salt, sugar and spices are mixed with the water to make a brine, this brine is absorbed deep into the meat. Some commercial processors smoke immediately after vacuum tumbling, but I decided to let the meat rest overnight to insure the cure was fully absorbed.
The process I used, closely followed a similar commercial process, except I used a Jaccard meat tenderizer to poke a series of holes in the slabs, and allow for more brine to be absorbed.
Most of the brine was absorbed in 3o minutes, but I tumbled for a total of 2 hours.
Meat was sliced 1 1/2" or less and cut into 2 lb. - 3 lb. pieces
Below is actually my 3rd bacon curing experiment, with a Vacuum Tumbler
Experiment #1 was somewhat successful, but not a stellar performance
Experiment #2 was very successful, but left some room for improvement of the flavors
Experiment #3 was spot on!
Lots of pics!!
Thanks For Looking!
Todd
SAMS Club pork butt was deboned and the fat cap was left on
Sliced 1 1/2" thick and cut into (2) 2# pieces + (1) 1# piece
The extra pieces could be used for making sausage, but I decided to use it for more BBB....Imagine That!
This batch I used Country Brown Cure, CBP, Garlic Powder, Onion Powder, Cayenne Pepper and AllSpice + 1 Qt. Water
1/2 the brine was injected into the slabs, and then I took my Jaccard meat tenderizer to help the meat absorb more brine
Into the Vacuum Tumbler for 2 Hours Total
After 2 hours in the Vacuum Tumbler
about 4 oz. of the brine is left in the bucket. It's very thick from the meat losing some of it's protein
Overnight in the fridge rest
On cooling racks with a fan to form the pellicle
1/2 the slabs were coated with CBP on both sides prior to smoking
I like to cold smoke my bacon, but the ambient temp was 29°. I set my MES set to 100° for a 10 hour smoke. My AMNPS was filled with Pimaster's Choice Pellets
After 10 hours in a smoke bath
Nice Amber Color!
Finished Smoking and rested overnight in the fridge for a day
Cross section of the BBB slabs
Test Fry
Peppered Bacon was YUMMY!
Pile-O-Bacon!
Vac packed and ready for the deep freeze
