Hi! I am in the near future going to attempt to make about 16 to 20 lbs of Honey-Cured Bacon. According to Rytek Kutas Great Sausage Recipes and Meat Curing book 4th Edition Page 314. My question is where he says wrap the bacon in a good plastic lined (freezer wrap) butcher paper and place in a 38 deg refrigerator for about 6 days. I am thinking of placing the slabs in food saver bags and partually freezing to vac seal and then marinating them the way he suggests. Does anyone see any problems with that?????
Also when I do this I will take detailed pictures of the steps and show the final results. Thanks Dennis
Also when I do this I will take detailed pictures of the steps and show the final results. Thanks Dennis