Power Brining???

[BluDawg]

I was vacu sealing some pork but last week and I thought of something that I have never seen posted any where. I was wondering if any one as ever tried this and what the results were. I know that by putting meat in a vacuum marinating times are greatly reduced. So why couldn't the brining process be done the same with similar results?
Can any one who dose comp cooks benefit from this as a time saver? Under normal circumstances I allow 1 hr per pound on chicken and pork for brining. If the time was reduced to 20 min per lb under a vacuum would that sound about right? Something worth investigating.

[ButcherBBQ]

It would help , but only slightly. I don't think you would see a sizable difference compared to the typical brine process. If you were considergidering this over vacuum tumbling, the reason tumbling is sucessfull is due to when the vacuum chamber rolls around and the paddles inside the bucket gently hit against the meat and that is what helps open the meat up vs sitting in a bag. Hope this helps.

[Bull]

Originally Posted by BluDawg

I was vacu sealing some pork but last week and I thought of something that I have never seen posted any where. I was wondering if any one as ever tried this and what the results were. I know that by putting meat in a vacuum marinating times are greatly reduced. So why couldn't the brining process be done the same with similar results?
Can any one who dose comp cooks benefit from this as a time saver? Under normal circumstances I allow 1 hr per pound on chicken and pork for brining. If the time was reduced to 20 min per lb under a vacuum would that sound about right? Something worth investigating.

I vacuum seal all my poultry during brining process in a vacuum container. I feels this helps greatly. I also inject my Brine as well but do not inject in vast amounts. As I will inject a second time before my shiggins go on the grill. But here in Texas we are cooking whole halves fully jointed as opposed to the thighs like KCBS.