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pot or vacuum

post #1 of 4
Thread Starter 

I going to make my first bacon so here is my question.

 

Should I leave the bacon in a brim in a pot for 10-14 days

or

should I do a dry rub and vacuum seal it for 3-5 day

 

Tell me if you have tried both of them and what was your result.

post #2 of 4

I have done both a brine and dry cure.

 

I like the texture of the dry cure better.

 

My dry cure was longer than 3-5 days thou.

post #3 of 4
Thread Starter 

ok I have now vacuum seal them and in to the fridge and now the waiting game starts.... :pot:

post #4 of 4
Thread Starter 

 

5 day or more? Dose not vacuum shorten the time?

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