I'm curious if anyone has put together a dry cure for bacon and then vacuum sealed the belly with the dry cure? How did it work out? In your opinion, do you have to cure as long since the belly is curing under a vacuum?
Any thoughts using a vacuum sealer during a dry cure for bacon?
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I just use Ziplocks, because they're cheaper for the sizes I need, and I don't have to avoid the juices getting sucked into my machine.
I don't believe it would effect the length of time needed to cure anything.
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In your opinion, do you have to cure as long since the belly is curing under a vacuum?
I interpreted the question ... vacuum bagging as a substitute for using cure... (nitrite)... Maybe I misinterpreted the question.... could be.... done it before.... And I guarantee it won't be the last..... Dave
Thanks for the reply...I wasn't clear, sorry. I was talking about belly that I am in the process of curing, normally for me, about 7 days before cold smoking. I usually use a 2 1/2 gallon zip bag, but they leak most of the time. I use a vacuum sealer to seal the belly inside an airtight package. It seems that the curing time probably could be cut in almost half if curing under a vacuum.
When I do mine, by the time I have both sides of a few pieces rubbed & into the Ziplocks, there's already enough juice in the bags to be sucked out while sealing. I just keep the extra part of the zipper end up higher than the part of the bag the meat is laying flat in. Often the top can be folded over the part with the meat in. No juice runs out, even if the ziplock is faulty.