The results from my 1st vacuum tumbler bacon experiment were a little disappointing, so I decided to give it another try. The flavor and texture of my 1st batch of bacon cured in a vacuum tumbler, just did not match up to my previous batches of bacon, that were dry cured for 8 days.
Martin(DiggingDogFarm) and I tossed around some ideas, and I tweaked my process. I followed Martin's "Handy Universal Cure Calculator" http://diggingdogfarm.com/page2.html, and used Cure #1, Kosher salt and sugar, instead of Country Brown Cure. I also added some spices.
Martin suggested I leave the fat cap on my pork butt, and cut a 2" thick slab off the top of the butt. This would make the BBB look more like belly bacon. He also suggested that the fat will contribute to the "Bacon Flavor" I was missing in my 1st experiment. We discussed using a larger quantity of brine in the tumbler.
So with a few minor changes and a willingness to perfect the process of Speed Curing in a Vacuum Tumbler, I started my Vacuum Tumbler Experiment #2.
2nd Experiment Process
Deboned the pork butt and sliced 2" thick slab off the top
Cut 4# slab into (2) smaller 2# slabs
Mixed up a brine using Martins Cure Calculator as my guide
Used Cure #1, Kosher salt, sugar, brown sugar and spices w/1 quart water
Injected 1/2 the brine into the slabs and used a Jaccard Meat Tenderizer to pierce the meat
Vacuum Tumbled for 2 hours
Rested slabs in fridge overnight in remaining brine
Next morning, rinsed off excess brine - Do Not Soak
Back into the fridge for a 24 hour rest and for the pellicle
Out of the fridge, into the smoker for 10 hours
Smoking w/AMNPS filled with Pitmaster's Choice Pellets
Out of the smoker after 10 hours, test fry and rest for 24 hours before slicing
I Nailed It!
The process worked perfectly!
Best bacon I've ever made
Thanks Martin for your help!!
Todd
Pork Butt w/Fat Cap Pork Butt Deboned & Fat Cap Intact
Pork Butt that was Deboned and Sliced approx. 2" Thick
Looks Very Much Like Bacon
Approx. 4# Meat was Split Into 2 Equal Pieces
Cure #1, Kosher Salt, Sugar, Brown Sugar and Spices 1 Quart Cold Water
Brine was Mixed Thoroughly and 1/2 was Injected Into each Slab
Only 1 Slab w/16 oz. at a Time in The Vacuum Tumbler for This Experiment
Vacuum Tumbled for 2 Hours
I Removed the Slabs from the tumbler, and used a Jaccard Meat Tenderizer to add extra holes to the meat
The Slabs Were Soaked in the Brine While the Jaccard Meat Tenderizer was Used
Out of the Tumbler and into the Fridge to Rest Overnight
Slabs were Rinsed Off, and back into the Fridge for 24 hours
AMNPS Burning Pitmaster's Choice Pellets
I set the Digital Controller to 100°
Ambient Temp was in the 30's Overnight
Smoking Overnight for 10 Hours
10 Hours Later and it's Time to Wake Up!
The Smell is FANTASTIC!
Sliced Up a Few Test Pieces
The Fry Test
Looks Like Bacon
Tastes Like Bacon
So, It Must Be BACON!
Slicer made this job easy!
Placed slabs in the freezer for 1 hour to firm up before slicing
Vac Sealed and ready for the freezer
The End....For Now!!
Martin(DiggingDogFarm) and I tossed around some ideas, and I tweaked my process. I followed Martin's "Handy Universal Cure Calculator" http://diggingdogfarm.com/page2.html, and used Cure #1, Kosher salt and sugar, instead of Country Brown Cure. I also added some spices.
Martin suggested I leave the fat cap on my pork butt, and cut a 2" thick slab off the top of the butt. This would make the BBB look more like belly bacon. He also suggested that the fat will contribute to the "Bacon Flavor" I was missing in my 1st experiment. We discussed using a larger quantity of brine in the tumbler.
So with a few minor changes and a willingness to perfect the process of Speed Curing in a Vacuum Tumbler, I started my Vacuum Tumbler Experiment #2.
2nd Experiment Process
Deboned the pork butt and sliced 2" thick slab off the top
Cut 4# slab into (2) smaller 2# slabs
Mixed up a brine using Martins Cure Calculator as my guide
Used Cure #1, Kosher salt, sugar, brown sugar and spices w/1 quart water
Injected 1/2 the brine into the slabs and used a Jaccard Meat Tenderizer to pierce the meat
Vacuum Tumbled for 2 hours
Rested slabs in fridge overnight in remaining brine
Next morning, rinsed off excess brine - Do Not Soak
Back into the fridge for a 24 hour rest and for the pellicle
Out of the fridge, into the smoker for 10 hours
Smoking w/AMNPS filled with Pitmaster's Choice Pellets
Out of the smoker after 10 hours, test fry and rest for 24 hours before slicing
I Nailed It!
The process worked perfectly!
Best bacon I've ever made
Thanks Martin for your help!!
Todd
Pork Butt w/Fat Cap Pork Butt Deboned & Fat Cap Intact
Pork Butt that was Deboned and Sliced approx. 2" Thick
Looks Very Much Like Bacon
Approx. 4# Meat was Split Into 2 Equal Pieces
Cure #1, Kosher Salt, Sugar, Brown Sugar and Spices 1 Quart Cold Water
Brine was Mixed Thoroughly and 1/2 was Injected Into each Slab
Only 1 Slab w/16 oz. at a Time in The Vacuum Tumbler for This Experiment
Vacuum Tumbled for 2 Hours
I Removed the Slabs from the tumbler, and used a Jaccard Meat Tenderizer to add extra holes to the meat
The Slabs Were Soaked in the Brine While the Jaccard Meat Tenderizer was Used
Out of the Tumbler and into the Fridge to Rest Overnight
Slabs were Rinsed Off, and back into the Fridge for 24 hours
AMNPS Burning Pitmaster's Choice Pellets
I set the Digital Controller to 100°
Ambient Temp was in the 30's Overnight
Smoking Overnight for 10 Hours
10 Hours Later and it's Time to Wake Up!
The Smell is FANTASTIC!
Sliced Up a Few Test Pieces
The Fry Test
Looks Like Bacon
Tastes Like Bacon
So, It Must Be BACON!
Slicer made this job easy!
Placed slabs in the freezer for 1 hour to firm up before slicing
Vac Sealed and ready for the freezer
The End....For Now!!
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