I've never seen anything regarding vacuum curing taking less time than standard curing. I think it probably does an excellent job in distributing the marinade and the cure but the jerky still needs to cure 24 hours. I don't make jerky uncured so I can't help you out with that question. My brain tells me that when you marinade anything you are doing one or both of two things. Tenderizing and or flavoring. Both of these would be a matter of preference as to how strong you want to flavor and or how tender you want the meat. As far as curing goes..... 24 hours regardless of the method in my book.