Adapting wet brine (curing) recipe for vacuum tumbler

  • Hi,

    I posted a question a while ago, but wasn’t able to get much feedback. If I want to adapt a wet brine curing recipe for pastrami/brisket to using a vacuum tumbler, what would I change?

    With a wet brine, I have the salt, spices, sodium nitrite (pink powder), and enough water to submerge the meat. But with the vacuum tumbler, I don’t need that much liquid, right? I just don’t know how much to reduce water, and whether spices and nitrite need to change.


  • I am probably not going to be much help but here goes. I do the EQ method of curing bacon. This is all done by weight. When you do a wet brine you weigh the pork belly and what ever amount of water you are using. The calculator figures out how much sugar, salt, and pink salt to add to the combined weight of meat and water. I use the dry brine and the calculator figures out the amount of salt, sugar, and pink salt for just the weight of the meat. I tend to be cautious when using the pink salt because getting to much of it can make you sick. The answer to your question is yes you will have to change the amount of cure you use, but I have no idea by how much.

  • Team Orange

    I use a vacuum often. I use the same proportions of the spices as a regular wet brine I just make less of it. Maybe 1/2 or 1/3. I have only done things like chicken wings or breasts cut down into quarters. Never done large portions of meat but I think you only need less liquid mixed at the same proportion.

  • Thanks guys. I originally used the curing calculator off, 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.

Suggested Topics

About Meatgistics

Meatgistics is brought to you by Walton's ( Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

Community Statistics