I'm going to experiment a little with brining. In fact, I have 18
chicken legs in a brine right now and a good friend coming for supper to
share his thoughts on my experiment. As I was placing the legs into my
experimental brine last night, I wondered what it would be like with a
vacuum chamber. For instance, I have a large plexiglas container that
would hold a couple dozen legs and even more wings. If I made a decent
lid for it, I could connect it to a vacuum pump and pull a pretty decent
vacuum. If that was done while the chicken or turkey was in a brine,
wouldn't it accelerate or enhance the brining process when the vacuum
was released and air pressure would force the liquid into the meat?
With such a technique, I also wonder if I could reduce or eliminate the
salt.

Another question that comes to mind is that some of us older geezers
have a little problem with our blood pressure. For instance, I use
Potassium Chloride in my water softener instead of Sodium Chloride,
since I'm supposed to cut down on sodium ions (salt). Has anyone tried
brining using Potassium Chloride instead of sodium salt?


--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

On 23-Oct-2006, Nonnymus wrote:

I'm going to experiment a little with brining. In fact, I have 18
chicken legs in a brine right now and a good friend coming for supper to
share his thoughts on my experiment. As I was placing the legs into my
experimental brine last night, I wondered what it would be like with a
vacuum chamber. For instance, I have a large plexiglas container that
would hold a couple dozen legs and even more wings. If I made a decent
lid for it, I could connect it to a vacuum pump and pull a pretty decent
vacuum. If that was done while the chicken or turkey was in a brine,
wouldn't it accelerate or enhance the brining process when the vacuum
was released and air pressure would force the liquid into the meat?
With such a technique, I also wonder if I could reduce or eliminate the
salt.

Another question that comes to mind is that some of us older geezers
have a little problem with our blood pressure. For instance, I use
Potassium Chloride in my water softener instead of Sodium Chloride,
since I'm supposed to cut down on sodium ions (salt). Has anyone tried
brining using Potassium Chloride instead of sodium salt?


--
---Nonnymus---

First, go he

http://www.grainger.com/Grainger/wwg/start.shtml

and key in "vacuum pumps"

Then, there are a variety of hard plastic vacuum containers available
today in the big box stores.

Then, after putting a quantity of food, meat, veggies, etc., inside
such a container and immersing it in some kind of liquid, pulling
a vacuum on it will cause the liquid to be literally sucked into the
entire structure of the food. All that remains then is for you to
decide how long you want to wait for the brine or curing material
to act on the target product. It will be far and away quicker then
if you put the naked product into a bucket of brine and just waited
for it to penetrate and do it's job. (Figure about ten times quicker)

Tilia makes adapters to fit standard and widemouth mason jars.
They work quite well and will handle smaller quantities of food.
I have a somewhat aged FoodSaver and I know of whereof I
speak.

The chicken legs of which you speak would be a good example.
You could put them in a large widemouth (3 inch) jar and cover
them with your brine. Then pull a strong vacuum on the jar. Your
brine will act on every molecule of those bird parts in just a couple
of hours.
--
Brick(Youth is wasted on young people)

wrote:
On 23-Oct-2006, Nonnymus wrote:

I'm going to experiment a little with brining. In fact, I have 18
chicken legs in a brine right now and a good friend coming for supper to
share his thoughts on my experiment. As I was placing the legs into my
experimental brine last night, I wondered what it would be like with a
vacuum chamber. For instance, I have a large plexiglas container that
would hold a couple dozen legs and even more wings. If I made a decent
lid for it, I could connect it to a vacuum pump and pull a pretty decent
vacuum. If that was done while the chicken or turkey was in a brine,
wouldn't it accelerate or enhance the brining process when the vacuum
was released and air pressure would force the liquid into the meat?
With such a technique, I also wonder if I could reduce or eliminate the
salt.

Another question that comes to mind is that some of us older geezers
have a little problem with our blood pressure. For instance, I use
Potassium Chloride in my water softener instead of Sodium Chloride,
since I'm supposed to cut down on sodium ions (salt). Has anyone tried
brining using Potassium Chloride instead of sodium salt?


--
---Nonnymus---

First, go he

http://www.grainger.com/Grainger/wwg/start.shtml

and key in "vacuum pumps"

Then, there are a variety of hard plastic vacuum containers available
today in the big box stores.

Then, after putting a quantity of food, meat, veggies, etc., inside
such a container and immersing it in some kind of liquid, pulling
a vacuum on it will cause the liquid to be literally sucked into the
entire structure of the food. All that remains then is for you to
decide how long you want to wait for the brine or curing material
to act on the target product. It will be far and away quicker then
if you put the naked product into a bucket of brine and just waited
for it to penetrate and do it's job. (Figure about ten times quicker)

Tilia makes adapters to fit standard and widemouth mason jars.
They work quite well and will handle smaller quantities of food.
I have a somewhat aged FoodSaver and I know of whereof I
speak.

The chicken legs of which you speak would be a good example.
You could put them in a large widemouth (3 inch) jar and cover
them with your brine. Then pull a strong vacuum on the jar. Your
brine will act on every molecule of those bird parts in just a couple
of hours.

I have an account with Grainger, but was thinking more along the line of
the Foodsaver-type of vacuum pump. I once had an air operated one that
I used for vacuum pressing wood veneers, but don't even have that
anymore. I'm getting a Foodsaver-type of vacuum for Christmas, my bride
tells me. I want it for saving food, but the primary reason is to dry
out my hearing aid when I get sweaty.

IMHO, the brining action would take place with or without a vacuum, but
agree that a vacuum would speed things along, and permit less sodium
use. My guess is that you'd want to pull the vacuum, then RELEASE it,
so that air pressure would get the juice into the meat. I won't know
until I play around with it some.

--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

Anyone have any thoughts on this pump, 92475-1VGA at harbor freight
( www.harborfreight.com.) They sell for $9.98. I have been thinking about
picking one up and maybe adapting it for sealing stuff for storage, freezing
and etc. The price seemed right. RM~

On 23-Oct-2006, Nonnymus wrote:

wrote:
On 23-Oct-2006, Nonnymus wrote:

I'm going to experiment a little with brining. In fact, I have 18
chicken legs in a brine right now and a good friend coming for supper
to
share his thoughts on my experiment. As I was placing the legs into
my
experimental brine last night, I wondered what it would be like with a
vacuum chamber. For instance, I have a large plexiglas container that
would hold a couple dozen legs and even more wings. If I made a decent
lid for it, I could connect it to a vacuum pump and pull a pretty
decent
vacuum. If that was done while the chicken or turkey was in a brine,
wouldn't it accelerate or enhance the brining process when the vacuum
was released and air pressure would force the liquid into the meat?
With such a technique, I also wonder if I could reduce or eliminate the
salt.

Another question that comes to mind is that some of us older geezers
have a little problem with our blood pressure. For instance, I use
Potassium Chloride in my water softener instead of Sodium Chloride,
since I'm supposed to cut down on sodium ions (salt). Has anyone tried
brining using Potassium Chloride instead of sodium salt?


--
---Nonnymus---

First, go he

http://www.grainger.com/Grainger/wwg/start.shtml

and key in "vacuum pumps"

Then, there are a variety of hard plastic vacuum containers available
today in the big box stores.

Then, after putting a quantity of food, meat, veggies, etc., inside
such a container and immersing it in some kind of liquid, pulling
a vacuum on it will cause the liquid to be literally sucked into the
entire structure of the food. All that remains then is for you to
decide how long you want to wait for the brine or curing material
to act on the target product. It will be far and away quicker then
if you put the naked product into a bucket of brine and just waited
for it to penetrate and do it's job. (Figure about ten times quicker)

Tilia makes adapters to fit standard and widemouth mason jars.
They work quite well and will handle smaller quantities of food.
I have a somewhat aged FoodSaver and I know of whereof I
speak.

The chicken legs of which you speak would be a good example.
You could put them in a large widemouth (3 inch) jar and cover
them with your brine. Then pull a strong vacuum on the jar. Your
brine will act on every molecule of those bird parts in just a couple
of hours.

I have an account with Grainger, but was thinking more along the line of
the Foodsaver-type of vacuum pump. I once had an air operated one that
I used for vacuum pressing wood veneers, but don't even have that
anymore. I'm getting a Foodsaver-type of vacuum for Christmas, my bride
tells me. I want it for saving food, but the primary reason is to dry
out my hearing aid when I get sweaty.

IMHO, the brining action would take place with or without a vacuum, but
agree that a vacuum would speed things along, and permit less sodium
use. My guess is that you'd want to pull the vacuum, then RELEASE it,
so that air pressure would get the juice into the meat. I won't know
until I play around with it some.

--
---Nonnymus---

IMNSHO the foodsaver vacuum system is highly overrated. They put out a
lot of hipe and have a hell of a following. I have a FoodSaver and I also
have a KeepFresh VS280 snorkel sealer. The first requires very expensive
bags. The second uses very economical bags, but will not seal jars or
containers. Since I have both machines, I don't lack any of the desirable
capabilities. I store daily leftovers in vac-bags using the VS280. I store
bread crumbs in mason jars using the Tilia. But that doesn"t happen very
often. I use vac-bags every day. For instance, I vac my cheese after I
open it. Guess what. It never spoils. In fact as I use it, I can re-use
the same bag for the remains because the amount I use just about
equals the amount of bag I lose opening it.

--
Brick(Youth is wasted on young people)

The use of vacuum in the meat industry has been a standard for years. The
use of vacuum and tumbling the product reduces the amt of time needed to
marinate/brine the product. The idea of vacuuming with tumbling will be the
best combo. I dont think just vacuum will do anything

Larry
"Nonnymus" wrote in message
news:Ue9%g.6046$gM1.3959@fed1read12...
I'm going to experiment a little with brining. In fact, I have 18 chicken
legs in a brine right now and a good friend coming for supper to share his
thoughts on my experiment. As I was placing the legs into my
experimental brine last night, I wondered what it would be like with a
vacuum chamber. For instance, I have a large plexiglas container that
would hold a couple dozen legs and even more wings. If I made a decent
lid for it, I could connect it to a vacuum pump and pull a pretty decent
vacuum. If that was done while the chicken or turkey was in a brine,
wouldn't it accelerate or enhance the brining process when the vacuum was
released and air pressure would force the liquid into the meat? With such
a technique, I also wonder if I could reduce or eliminate the salt.

Another question that comes to mind is that some of us older geezers have
a little problem with our blood pressure. For instance, I use Potassium
Chloride in my water softener instead of Sodium Chloride, since I'm
supposed to cut down on sodium ions (salt). Has anyone tried brining
using Potassium Chloride instead of sodium salt?


--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

Nonnymus wrote:
[ . . . ]
Another question that comes to mind is that some of us older geezers
have a little problem with our blood pressure. For instance, I use
Potassium Chloride in my water softener instead of Sodium Chloride,
since I'm supposed to cut down on sodium ions (salt). Has anyone tried
brining using Potassium Chloride instead of sodium salt?

Is yer BP controlled? Do you monitor it? Do you use KCl instead of NaCl on
yer food? I couldn't stand the taste of it! After decades, I've gotten used
to no salt or just a light touch of Kosher.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

On 23-Oct-2006, "Rob Mills" wrote:

Anyone have any thoughts on this pump, 92475-1VGA at harbor freight
( www.harborfreight.com.) They sell for $9.98. I have been thinking about
picking one up and maybe adapting it for sealing stuff for storage,
freezing
and etc. The price seemed right. RM~

Do you have an air compressor capable of 4.2 CFM to drive it? It's a venturi
pump. It relies on compressed air from an external source passing through
a venturi device to create a vacuum. Also, I'm skeptical about the
advertised
claim of 28.3" hg when $200+ mechanical pumps from Grainger Inc only
claim 22 - 23" hg vacuum.

--
Brick(Youth is wasted on young people)

On 23-Oct-2006, wrote:

Nonnymus wrote:
[ . . . ]
Another question that comes to mind is that some of us older geezers
have a little problem with our blood pressure. For instance, I use
Potassium Chloride in my water softener instead of Sodium Chloride,
since I'm supposed to cut down on sodium ions (salt). Has anyone tried
brining using Potassium Chloride instead of sodium salt?

Is yer BP controlled? Do you monitor it? Do you use KCl instead of NaCl on
yer food? I couldn't stand the taste of it! After decades, I've gotten
used
to no salt or just a light touch of Kosher.

--
Nick.

I applaud your self control Nick. Like you, I can't stand patassium
chloride,
however I can't do without my NaCL at least not yet. Off and on I have been
trying to make do with herbal substitutes like Mrs Dash and McCormick
table blends. They help some I guess, but they sure aren't salt.

--
Brick(Youth is wasted on young people)

wrote in message
.. .

Do you have an air compressor capable of 4.2 CFM to drive it?

I do have one but that would be a real pain to use. Guess I should have read
the details closer, I just assumed you would just plug it in and go.

Thanks for the warning, RM~

wrote:
On 23-Oct-2006, wrote:
Nonnymus wrote:
[ . . . ]
Another question that comes to mind is that some of us older geezers
have a little problem with our blood pressure. For instance, I use
Potassium Chloride in my water softener instead of Sodium Chloride,
since I'm supposed to cut down on sodium ions (salt). Has anyone
tried brining using Potassium Chloride instead of sodium salt?

Is yer BP controlled? Do you monitor it? Do you use KCl instead of NaCl
on yer food? I couldn't stand the taste of it! After decades, I've
gotten used
to no salt or just a light touch of Kosher.

I applaud your self control Nick. Like you, I can't stand patassium
chloride,
however I can't do without my NaCL at least not yet. Off and on I have
been trying to make do with herbal substitutes like Mrs Dash and
McCormick table blends. They help some I guess, but they sure aren't
salt.

There are some foods that just don't taste right without salt. My kids are
constantly on my case. "Dad! You're not supposed to have salt.""Dad!
There's salt in that." Etc. With the five BP meds I'm taking, I don't need
all that much self control to keep my BP under control! KCl sucks.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

On Wed, 25 Oct 2006 12:33:12 GMT, wrote:


On 23-Oct-2006, wrote:

Nonnymus wrote:
[ . . . ]
Another question that comes to mind is that some of us older geezers
have a little problem with our blood pressure. For instance, I use
Potassium Chloride in my water softener instead of Sodium Chloride,
since I'm supposed to cut down on sodium ions (salt). Has anyone tried
brining using Potassium Chloride instead of sodium salt?

Is yer BP controlled? Do you monitor it? Do you use KCl instead of NaCl on
yer food? I couldn't stand the taste of it! After decades, I've gotten
used
to no salt or just a light touch of Kosher.

--
Nick.

I applaud your self control Nick. Like you, I can't stand patassium
chloride,
however I can't do without my NaCL at least not yet. Off and on I have been
trying to make do with herbal substitutes like Mrs Dash and McCormick
table blends. They help some I guess, but they sure aren't salt.

Your taste buds will get the fix, without you taking much of a hit
when you use 'Kosher Salt. [All salt is kosher - but I believe we all
meant he coarse stuff. Also use seas salt in your cooking - same
thing - nice taste - without the broadside that Morton or whatever it
is that you use in America, supplies.

Harry

On Thu, 26 Oct 2006 15:04:22 GMT, Steve Wertz
wrote:

On Thu, 26 Oct 2006 02:53:58 GMT, Harry Demidavicius wrote:

Also use seas salt in your cooking - same
thing - nice taste - without the broadside that Morton or whatever it
is that you use in America, supplies.

What's the most popular, general-purpose salt in Canada - Windsor
Salt (The Canadian Salt Company, Ltd.)? That's owned by Morton
Salt.

-sw

There's Windsor and there's Sifto - I don't know which is the larger
seller. My two containers are quite elderly as we haven't used
iodized salt in a long time. Guess I should dispose of them as they
are using up valuable real estate in the pantry.

Harry

Harry Demidavicius wrote on 26 Oct 2006 in alt.food.barbecue

There's Windsor and there's Sifto - I don't know which is the larger
seller. My two containers are quite elderly as we haven't used
iodized salt in a long time. Guess I should dispose of them as they
are using up valuable real estate in the pantry.


Windsor's coarse pickling salt is my preferred kosher salt. You really can
taste the additives in table salt.

On Sat, 28 Oct 2006 11:45:22 GMT, Mr Libido Incognito
wrote:

Harry Demidavicius wrote on 26 Oct 2006 in alt.food.barbecue

There's Windsor and there's Sifto - I don't know which is the larger
seller. My two containers are quite elderly as we haven't used
iodized salt in a long time. Guess I should dispose of them as they
are using up valuable real estate in the pantry.


Windsor's coarse pickling salt is my preferred kosher salt. You really can
taste the additives in table salt.

I use both, Alan. Windsor's 'Kosher' for brines and BBQuing, and Sea
salt for cooking, table, and baking. I usually buy the 'no-name stuff
from a health food shop because it is about 1/5th of the price of
'packaged' sea salt in Safeways et al.

Harry