Vacuum Brining

Jimmy_Miranda_83114

Will vacuum packing the meat in an equilibrium brine (or any brine for that matter) speed up the process?  

I've been searching everywhere for a clue, and have only come across tumble vacuum brining.

Thanks in advance!

Brendan_Lee_56950

Not really, it may make it easier to do since the product will stay submerged but once it's out of the chamber it's back at normal atmospheric pressure. Vacuum tumblers work quickly because it's constantly under pressure when it's tumbling.