I have tried both. The vacuum seems to have better flavor, but that is just an opinion.I think it does make a difference but that's purely speculative. And I wouldn't shorten the time frame, I just think it provides better penetration of the cure and flavorings.
I always vac pack mine, I think you get much better penetration.
Al
For a 2 week cure in the refer, vac bags keep the moisture in.... For bacon, I like curing it on a wire rack, in the open... I think it ages and gives the bacon more flavor like a dry aged beef roast or steak.. and you don't want moisture in bacon anyway...
Thanks AL, I like it. The meat seems firmer after the cure!
I always vac pack mine, I think you get much better penetration.
Al
Dave, On the rack in the open air. Is that correct?
For a 2 week cure in the refer, vac bags keep the moisture in.... For bacon, I like curing it on a wire rack, in the open... I think it ages and gives the bacon more flavor like a dry aged beef roast or steak.. and you don't want moisture in bacon anyway...
That's in the open air INSIDE the FRIDGE... I didn't make that clear at all did I...
I always vac pack mine, I think you get much better penetration.
Al
For a 2 week cure in the refer, vac bags keep the moisture in.... For bacon, I like curing it on a wire rack, in the open... I think it ages and gives the bacon more flavor like a dry aged beef roast or steak.. and you don't want moisture in bacon anyway...Thanks AL, I like it. The meat seems firmer after the cure!
I always vac pack mine, I think you get much better penetration.
Al
Dave, On the rack in the open air. Is that correct?
For a 2 week cure in the refer, vac bags keep the moisture in.... For bacon, I like curing it on a wire rack, in the open... I think it ages and gives the bacon more flavor like a dry aged beef roast or steak.. and you don't want moisture in bacon anyway...
Makes sense. Ill try it.
I guess Pops, and all those that wet brine cure are just... well.. "all wet".
For a 2 week cure in the refer, vac bags keep the moisture in.... For bacon, I like curing it on a wire rack, in the open... I think it ages and gives the bacon more flavor like a dry aged beef roast or steak.. and you don't want moisture in bacon anyway...
That's in the open air INSIDE the FRIDGE... I didn't make that clear at all did I...
Pops and those that brine cure are NOT all wet... There are many ways to cure meats... Inject, wet brine, dry cure and combinations of those... Everyone finds a systems or invents a system that fits their personal taste or texture of the finished product...I guess Pops, and all those that wet brine cure are just... well.. "all wet".
For a 2 week cure in the refer, vac bags keep the moisture in.... For bacon, I like curing it on a wire rack, in the open... I think it ages and gives the bacon more flavor like a dry aged beef roast or steak.. and you don't want moisture in bacon anyway...
I do agree with you in the sense that there is a benefit from letting the slabs dry out in the open air after they are rinsed off -whether you dry or wet cure
All True & Very Well Said !!
Pops and those that brine cure are NOT all wet... There are many ways to cure meats... Inject, wet brine, dry cure and combinations of those... Everyone finds a systems or invents a system that fits their personal taste or texture of the finished product...
Some folks like to warm smoke the meat... some prefer cold smoking... some folks like natural casings.. some like collagen or muslin... or even NO casing at all...
I prefer 4-6 hours of smoke on most stuff... Others prefer up to 16 hours or 24 hours... I prefer alder for salmon, hickory for bacon and Pitmasters Choice for meats guests will eat as it is very forgiving... When you consider the varieties of smoking woods, the flavor profiles are endless... Many on here have mixed flavor woods with awesome flavor profiles...
Everyone sharing their likes and dislikes gives others an opportunity to "try" or "avoid" things based on others recommendations...
Pops and those that brine cure are NOT all wet... There are many ways to cure meats... Inject, wet brine, dry cure and combinations of those... Everyone finds a systems or invents a system that fits their personal taste or texture of the finished product...
Some folks like to warm smoke the meat... some prefer cold smoking... some folks like natural casings.. some like collagen or muslin... or even NO casing at all...
I prefer 4-6 hours of smoke on most stuff... Others prefer up to 16 hours or 24 hours... I prefer alder for salmon, hickory for bacon and Pitmasters Choice for meats guests will eat as it is very forgiving... When you consider the varieties of smoking woods, the flavor profiles are endless... Many on here have mixed flavor woods with awesome flavor profiles...
Everyone sharing their likes and dislikes gives others an opportunity to "try" or "avoid" things based on others recommendations...
For a 2 week cure in the refer, vac bags keep the moisture in.... For bacon, I like curing it on a wire rack, in the open... I think it ages and gives the bacon more flavor like a dry aged beef roast or steak.. and you don't want moisture in bacon anyway...
I guess Pops, and all those that wet brine cure are just... well.. "all wet".
I do agree with you in the sense that there is a benefit from letting the slabs dry out in the open air after they are rinsed off -whether you dry or wet cure
Good answer! ...and reading back through this I see that what I said could have sounded sort of condescending to you Dave. I am sorry if that's the case. But I was "fishing" for your response from you because of your statement : " and you don't want moisture in bacon anyway..." As much as I value your experience and knowledge over mine, I have to say that is not a 100% accurate statement regardless of personal preferences..
Pops and those that brine cure are NOT all wet... There are many ways to cure meats... Inject, wet brine, dry cure and combinations of those... Everyone finds a systems or invents a system that fits their personal taste or texture of the finished product...
Some folks like to warm smoke the meat... some prefer cold smoking... some folks like natural casings.. some like collagen or muslin... or even NO casing at all...
I prefer 4-6 hours of smoke on most stuff... Others prefer up to 16 hours or 24 hours... I prefer alder for salmon, hickory for bacon and Pitmasters Choice for meats guests will eat as it is very forgiving... When you consider the varieties of smoking woods, the flavor profiles are endless... Many on here have mixed flavor woods with awesome flavor profiles...
Everyone sharing their likes and dislikes gives others an opportunity to "try" or "avoid" things based on others recommendations...
What part is inaccurate ?? Don't just throw out a statement without providing some substance...