Brining and vacuum chambers

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I have searched and can't find a definitive answer to the following questions anywhere.

Does the process speed up if you make an equilibrium brineand place it in a bag and use a chamber vac to seal it?

Can you simply put it all in a bowl and pull a vac repeatedly?

Can you use half the brine volume for this (same ratios) and achieve proper results?

Any guidance for this would be most helpful, personal experience or links to articles. As I mentioned it is mentioned and discussed in a lot of articles but never shown as a recipe

Thanks,

Rob

tshewman

Vacuum without injecting or jaccard would not appreciably affect the process. Vacuum tumbling may improve/speed up the process (i believe this is covered in mc anf there was an article on smoked trout relatively receny). So pulling the vacuum without additional interventions is unlikely to speed things up.