Tumbler when tumbling problems that need attention are there? 
        Types of raw materials and processing technology and Tumbler about before, such as the 4th 2 \ pork, trimmed of dividing strip 5-10 centimeters, and tenderized by saline injection, or after tenderizing and ground meat, and then be tumbling in time is not the same, furthermore you use saline (ie curing agent) may also affect the general high vacuum point is good, while controlling the temperature tumbling period of time is 2 - 3-4-3, that stopped tumbling 2 hours 3 hours, which is a guiding opinion, if your machine can look up and down, the best design in the middle of the rise and down time, help tumbling effect.