A method and apparatus is provided for curing a food item utilizing a vacuum environmental profile and a temperature environmental profile using convection heating. An apparatus including a closed environmental control system having an internal sealable curing chamber is provided. A vacuum pump can be communicably connected to the internal sealable curing chamber and can be used to create a vacuum in the internal sealable curing chamber. The vacuum pump and internal sealable chamber can maintain the vacuum for a time sufficient to achieve a predetermined moisture content for a selected food item. The technology as disclosed can include a closed heat transfer system directing heated fluid into the internal sealable curing chamber by convection.