I have been making so much pastrami lately that I have run out of fridge space for it. I've also getting sick of making huge pots of brine all the time. So I've been doing some experiments with the chamber vacuum. The idea that under the pressure of a vacuum I can cure a piece of meat in half the time, half the space, a fraction of the brine and no pumping needed. If any one has any experience with this sort of thing please give me some tips!
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