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  1. W

    MaxVac Pro 1380 won’t release vacuum or open after sealing

    I’ve got a LEM MaxVac Pro 1380 chamber sealer (this one: https://lemproducts.com/products/maxvac-pro-chamber-vacuum-sealer-1.html) that I really like, but lately it’s been malfunctioning. At the end of the sealing cycle, it no longer releases the vacuum or opens automatically. The food stays...
  2. W

    Achieving 3% Brine, equalibrium method, immersed brisket, corned beef

    I want to cure meat, such as a brisket, for corned beef. I want to achieve a NaCl solution using equalibrium brining (meat fully immersed in the brine). I would like to assume the meat is 70% water and include that in the water calculation. But maybe I'll stop doing that. A 10 pound brisket =...
    • webmanoffesto
    • Thread
    • brine calculation corned beef equalibrium google sheets pastrami spreadsheet
    • Replies: 9
    • Forum: Curing
  3. W

    Now THATS's a Sausage Stuffer

    Screenshot of old equipment in a vido tour of the Pick Szalami factory in Szeged, Hungary. One site said that the Pick Szalami was stuffed into horse intestine.
  4. W

    Brine too Salty, I have to dilute it

    I'm using a spreadsheet to calculate amount of salt to add to brine. This takes into account I set target salt solution, usually to 3% I enter the weight of the meat in pounds (this gets converged to grams) I enter the amount of water I will add. I like to use a wet brine because it makes so...
  5. W

    Spreadsheets for Curing Meat, Science

    I'm looking for a more scientific and numbers based approach. First of all, by listing all recipes in grams, which makes conversion to percentages easy. I wish more sources would do this. My "recipe formulas" are based on Ruhlman's. http://ruhlman.com/2010/03/corned-beef-how-to-cure-your-own/...
  6. W

    White "Yeasty" film floating on wet cure

    Is a White "Yeasty" film floating on wet cure (and a mildly bad odor) a sign that my meat went bad? My fridge was mostly empty before we went away on vacation. So I took advantage of the opportunity to cure some meat. In one pot I put Pork Belly and Beef Eye of Round (5% salt solution, with...
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