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Hi,
I have a Marinade Express vacuum tumbler. Is there some rule of thumb or guideline for how long to tumble for when doing a cure brine? For example if I was curing a pork loin.

Thanks
Ken

I've never seen this question asked before, when you figure it out, please give us an update.

Hey Ken, Here's a video that mentions 20-30 minutes for a pork roast.
https://www.youtube.com/watch?v=a4QRjh0hylM

I bought one a few years ago and have yet to use it, so i'll be looking forward to your feedback.
it would also be interesting if you weighed the meat before and after the marinate, to see how much was absorbed.

Hi Dan
Thanks for the link. They are talking about just marinading in that video as opposed to curing. I have marinades many times like that and it comes out great.

Here is about the only post I could find about curing in a vacuum tumbler at home: https://www.smokingmeatforums.com/threa ... it.130032/

Ken

Dan
I don't know what brand of tumbler you bought but a recipe that I do often is the apple brined smoked Turkey as in the link. I don't know if your tumbler has the larger container but I can do a 14 lb bird. I tumble for 2 hours then release the vacuum and let it marinade in the container the fridge overnight and follow the instructions as per the link. Makes an incredible turkey.

https://www.virtualweberbullet.com/whol ... ple-brine/

Enjoy
Ken