Master of the Pit
- Mar 11, 2015
But what replaces brine in the processed sauce?
How does that work Joe?
It's new territory for me but you chop your ingredients and weigh them with your desired percentage of salt. Place everything in a vac seal bag and seal, leaving enough room for the bag to expand. When the bag looks like a pillow and on the verge of busting, you pin prick the bag, let all the C02 out and place a piece of tape over the pin hole to close it. One advantage of it is that all the oxygen is already removed out in the beginning.
Jeff, there will be some brine since the salt will draw out all the excess moisture, kind of like sauerkraut. You could blend all that and some vinegar for your desired consistency.
73saint has done this before, here's two of his threads.
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