As long as you cure for the recommended time, or even a few days longer, it will be fine.
Any time I've cured in vacuum bags, I'll hit the 'seal' button before the machine pulls a full vacuum. This way the liquid is still mobile when I flip the bag. Sounds like you have about the same situation.
That's the way to do it if using vac bags . I'm of the opinion that you don't want a full vac seal when curing meats .
Lots of people do the vac seal. I personally would not or at minimum seal early and leave some room in there. The vacuum, while low, I believe will mess with the osmosis effect, not so much the diffusion but that’s what creates the osmosis. I really think you will get a better product in a more loose bag, although what you have will cure just fine. In the future you should leave some room in the bag and it doesn’t need to be a lot just enough for liquid to exit the meat.
Osmosis effect will also be restricted if you stack meat chunks higher than about 8" in a meat tote when making a large batch of sausage. The weight of the meat will affect migration of salt into the chunks. I know this does not apply here in this case, but the thought hit me....
Correct, this makes sense to me. If you think about the bag being under vacuum, this actually creates pressure on the meat itself, that pressure slows down osmosis which in turn slows diffusion. With stacked meat the same would apply, weight creates pressure, the higher it’s stacked the more weight and or pressure.
I use vac seal bags but seal before they are all the way vacuumed and get a few of those spots on maybe one out of four. Doesn't hurt a thing and no need to trim it off.
