The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Curing in a vacuum bag??? › Curing in a vacuum bag???
This is an excellent question. In commercial brining, vacuum is used to speed up the absorption of the cure by the meat in vacuum tumblers, so your idea of curing in a vacuum bag has a lot of merit. We have not tried doing it this way ourselves, so it would be interesting to find out your experience. The vacuum probably facilitates the stretching of the membranes in the meat and thereby making it easier for the salts to penetrate.