Question on Curing Pastrami


 

JSchlegelmilch

TVWBB Pro
I was looking at the recipe from this site on the dry cure for pastrami. It recommends 3 days in a ziploc bag. My question is if I use a vacuum sealer will that reduce the amount of time for the rub to penetrate?

Not sure when I will do this, but it is on my short list.....
 
I almost always vac-seal but do not pull a tight vacuum. You want to leave a little space. No reduction on the cure time.
 
I've wondered about that, since a vacuum is supposed to speed up a marinade. I don't know if anyone has actually tested this.
 
Jon, It might help but I've read stuff that it doesn't. I do it because I know the bags won't open when I do my flips and massage. Had a bit of communication about this topic with Kevin Kruger a while ago. His thought was to leave some space in the bag seems important. You want to be able to let the muscle both first release and the reabsorb (so to speak) and if completely (and tightly) wrapped that might be more difficult. Also, when I overhaul (twice a day) I like to be able to actually work and shift the cure/spices around a bit. jmo. YMMV.
 
Jon, It might help but I've read stuff that it doesn't. I do it because I know the bags won't open when I do my flips and massage. Had a bit of communication about this topic with Kevin Kruger a while ago. His thought was to leave some space in the bag seems important. You want to be able to let the muscle both first release and the reabsorb (so to speak) and if completely (and tightly) wrapped that might be more difficult. Also, when I overhaul (twice a day) I like to be able to actually work and shift the cure/spices around a bit. jmo. YMMV.

It makes sense that the curing process wouldn't speed up. I generally use 1-2 gallon ziploc bags for dry curing and Cambro containers for wet. I go through enough foodsaver rolls with the finished products!
 

 

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