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I like using a vacuum to cure my meats because
1. I believe it might be a little faster
2. I like the idea of the meat being in contact with its juices that accumulate in bag which creates a pseudo brine.
3. Brining in a bag is ideal if you plan on rotating/flipping the meat often which I do every 12-24 hours.
I have not looked at their recipe but if they are using an equilibrium cure ( % of salt based on meats weight) vs excess salt (covered in salt) it’s not possible to over cure the meat and it will not become to salty.
I would not shorten the cure time. Better longer than shorter. It’s important to make sure cure reaches center of meat.
hope this helps Lloyd