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Cure- Vacuum sealing?

post #1 of 14
Thread Starter 
I know some just wrap the bellies after putting the cure on...others leave the bellies in an air-tight container.

I vacuum sealed my first bacon cure...is this ok?

The reason I ask is some like to drain the liquid that results daily and re-cure daily (or add salt anyway). When I vacuum sealed I left it alone the entire time...besides a daily flipping/massaging. The excreted liquid remained in contact with the belly, in the vacuum seal, the entire curing process for 7 days.

There was a good amount of liquid squishing around. It almost made me think of a brine, but this was a dry curing process.

Is what I did ok...leaving it in the fax seal w/ the liquid...and never re-applying cure/salt?
post #2 of 14

There's nothing wrong with vacuum sealing and not reapplying cure/salt. (Assuming the appropriate amount of cure/salt was applied to begin with,)

 

 

~Martin.

post #3 of 14
Quote:
Originally Posted by DiggingDogFarm View Post

There's nothing wrong with vacuum sealing and not reapplying cure/salt. (Assuming the appropriate amount of cure/salt was applied to begin with,)

 

 

~Martin.

yeahthat.gif

post #4 of 14

What others have said. I vacuum seal because i know then end will not open when massaging or turning....don't ask how i know..HA

post #5 of 14

I was planning on vac-sealing my bellies, but the size of the pork bellies (too big) made me opt for large ziplocs instead.

post #6 of 14
Thread Starter 
Quote:
Originally Posted by Couger78 View Post

I was planning on vac-sealing my bellies, but the size of the pork bellies (too big) made me opt for large ziplocs instead.

I'm picking up my belly to begin curing today. It's going to be at least a 10lb slab (hopefully bigger).

I will cut the belly in sections. This will allow the proper size for vac sealing...and it will also allow me to experiment with different flavors in the cure. So if it's too big...just cut it down to the size pieces you feel comfortable to work with.
post #7 of 14
Thread Starter 
Thanks for the replies...I thought vac sealing was ok, but it's good to hear it confirmed.
post #8 of 14
Thread Starter 
I know vac sealing can speed up marinades on various meats.

Can the same be said for vac sealed pork belly cures?
post #9 of 14

estion-how much is the right amount of cure and is it #1 or #2whats the difference any help is much appreciated

post #10 of 14
Use cure #1.
Curing salts explained......
http://www.smokingmeatforums.com/a/curing-salts-for-sausage-making
The "rulers" at the USDA recommend no more than 200 ppm for rind-off bacon and 180 ppm for rind on when drive curing.
I use 156 ppm, which equates to one level teaspoon per 5 lbs. of bacon.

~Martin
post #11 of 14

tks for the info gonna wait till fall to do bacon anymore help in the mean time is appreciated

post #12 of 14

I was wondering the same thing in regard to vacuum sealing.

From what I have read, there are some folks that drain off the liquid, and others

that dont. 

I would think that by draining off some of the liquid, you would also be removing some of the curing

agent. So I have opted to leave mine alone and let it work its magic till its time.

 

I did store two bellies (about 4 lbs each) in vacuum bags, but mainly because the ziplock bags 

would not stay sealed.

post #13 of 14

I plan to vac mine next time. I made a huge mess with a glad lock bag.

post #14 of 14
Quote:
Originally Posted by bigkahunaranch View Post

...... 

I would think that by draining off some of the liquid, you would also be removing some of the curing

agent. So I have opted to leave mine alone and let it work its magic till its time.

 

.....

 

You are right there, draining liquid will decrease level of nitrites. After a bad leak from ziplock bag, I always cure in vacuum, although I do not remove all the air, just keep the meat a little loose in the bag. Turning the bag a giving it a gentle massage once a day and results are always good.

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