Questions about accelerating meat brining with a chamber vacuum sealer

[Anonymous Modernist 2828]

With chamber vacuum sealer, I learned that I can pickle the food instantly.

Can I use this technique for speed brining? so that I can brine the chicken breast in brining liquid few minutes instead of brining the chicken breast 24 hrs.

If I can speed brining with chamber vacuum sealer, can I use the rigid container, brining liquid, and meat to brining it without vacuum bag?My friend showed me that he used pickling liquid with sliced onion in the stainless bowl and operate the the sealer without bag. I wonder if this affect the quality of chamber vacuum sealer.

[Scott Heimendinger]

I can't remember where I read it, so I may have this slightly wrong, but...

For quick-brining meat, it's not the vacuum pressure that does the work; it's the change in vacuum pressure. For example, when I made the pastrami recipe, I brined it for one day instead of 3 using this technique. I put the meat and brine in a rigid vacuum canister and pulled and released the vacuum over and over again. I didn't do an A-B test, but I do know that my pastrami was fully brined from edge to edge.

[Anonymous Modernist 2828]

Do I need a rigid vacuum canister to accelerate the brining?

I guess the chamber vacuum sealer works similarly because the during the vacuum sealing process, the vacuum pressure changes. (with or without bag).

I should try vacuum canister next time.

Thanks for your reply.

[Anonymous Modernist 3207]

I would be careful of a few things. Humidity in your chamber (=bad) from pulling a vac without a lid over and over, and to turn off your seal bar to save its life. You might pull a vac in a bag and seel it than leave it in the chamber, turn off the seel bar and run multiple cyles. the bag will expand and compress changing the pressure each time, but without releasing humidity into the pump. Just a thought.

[Anonymous Modernist 10]

Rather than using a chamber vacuum sealer, we use a siphon. Since meat isn't porous, it won't work in a vacuum chamber, as it's a physical, rather than chemical change. A siphon, however, will force the brine into the meat.

[SweetSymphonybyM]

On 11/14/2011 at 5:17 PM, Anonymous Modernist 10 said:

Rather than using a chamber vacuum sealer, we use a siphon. Since meat isn't porous, it won't work in a vacuum chamber, as it's a physical, rather than chemical change. A siphon, however, will force the brine into the meat.

Can you expend a bit? What do you mean by "siphon"? Like an iSi type one?

[JoNorvelleWalker]

Personally I'd use an iSi for extracting something into something, and a chamber vacuum sealer for infusing something into something.