Sous vide Pastrami

Will be possible to speed up the brining process if I vacuum seal ribs and brine instead of leave them submerged at the fridge?

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Brendan_Lee_56950

No, once the vacuum is stopped the contents of the bag goes back to regular atmospheric pressure so there is no difference between the two

Hank_2186

I think the question was. Is it quicker to brine in the vacuumed sealed bag than in the normal submersed method. I am interested in this as well as I brine in the fridge and submersed but without injection.

chef_sed_41116

I do this all the time. It works great with molasses and red pepper flakes with apple cider vinegar.

Cheers

Gregorio_16929

What about in a vacuum canister like the PolyScience ones?

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