Recommended
Tumbling Procedures
Maximize Flavor and Tenderness
Whether you’re working with beef, pork, poultry, or seafood, using the right tumbling technique can dramatically improve product quality, flavor infusion, and texture. Our expert guide breaks down recommended procedures for different meats-helping you achieve consistent, high-quality results every time. From marination tips to optimal cycle times, discover how to get the most out of your meat tumbler and deliver superior products to your customers.
Recommended Procedures for Tumbling Product
| Product & Instruction | % of Brine Green WT. |
Total Time |
Drum Load |
Motor Speed % |
|
|---|---|---|---|---|---|
 |
Dried BeefPump product with normal or recommended % of brine. Put product and excess purge into tumbler. |
10% | 3 hrs. 2.5 hrs. |
1/2 or more 1/2 or less |
40 |
 |
Beef JerkyGet total weight of sliced product to verify % of brine to be added. |
10% | 25 min. 15 min. |
1/2 or more 1/2 or less |
40 |
 |
Chunked & FormedUsing Ham Meat and Boston Butt parts (90% lean), run on grinder. Get total weight to verify % of brine to be added. Tumble for stated period of time. Remove from tumbler. Run product through stuffer into large casing. Put into ham press and smoke under normal smoking conditions. |
10% | 1 hr. | 70 | |
 |
ChickenAfter obtaining total weight of birds, add normal or recommended % of brine and tumble product and brine for required time. |
10% | 1 hr. | 1/2 or more | 40 |
 |
TurkeyObtain total weight of birds. Pump breast, leg and wings on both sides with normal or recommended % of brine. Put product and excess purge in tumbler for recommended time. Then follow normal smoking procedures. |
10% | 1 hr. | 1/2 or more | 60 |
 |
Bone-in-HamPump your normal or recommended % of brine per green weight and put product and excess purge in tumbler. |
15% | 3.5 hrs. 3 hrs. |
1/2 or more 1/2 or less |
60 |
 |
Boneless HamSame process as Bone-In |
15% | 3 hrs. 2.5 hrs. |
1/2 or more 1/2 or less |
50 |
 |
BaconObtain total weight of all product. Using your normal or recommended % of brine per green weight, put bellies and brine into tumbler. |
10% | 3 hrs. 2.5 hrs. |
1/2 or more 1/2 or less |
50 |
 |
Cottage BaconPump product with normal or recommended % of brine per green weight. Put product and excess purge into tumbler. |
10% | 3 hrs. 2.5 hrs. |
1/2 or more 1/2 or less |
50 |
 |
Pork RibsGet total weight of the product to verify % of brine to be added. |
10% | .5 hrs. | 40 | |
 |
Pork HocksGet total weight of the product to verify % of brine to be added. |
15% | 2 hrs. 1.5 hrs. |
1/2 or more 1/2 or less |
40 |
 |
Beef or Pork RoastPump roasts with normal or recommended soluble roast spice. |
10% | 4 hrs. 3.5 hrs. |
1/2 or more 1/2 or less |
40 |
If you’re looking for a reliable product at a competitive price, please call us at 1 (800) 775-2623 or email us to learn more about our massage tumblers and get a quote!