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Vac sealed dry cure bacon is easier to put in the fridg. Taste is a little difference and is firmer than wet cure. I am a little more towards the wet cure. I also use pork butts for my bacon. Either way good luck with yours.

My smoker is a 2 door

A friend of mine asked if I could smoke cheese I have a gas smoker and I have read it needs to be cold smoked. Can I cold smoke with a gas smoker and how?

I'm trying it and will see. 3 days later, I don't know but my meat is not really vac packed it's not leaking that I can see. Will up date later.

Both dry and wet Mostly I want these for dry cure

I think I red that it cuts the time to cure in half.

Found this here for vac cure https://www.smokingmeatforums.com/threads/cure-vacuum-sealing.122850/

The reason I am looking for zip lock vac bags is when I use wet cure I can draw out most of the air with out fighting to seal it in the sealer the zip lock bags I've used have all leaked. And the bags I would like are reusable.

How long does dry cure have to stay in a vac sealed bag to be cured?

I have a Food Saver Vac System I use it when I make bacon ect. wet cure is there a vacuum zipper bag large enough to do this with? I just want to use it to get the air out of the bag with out getting brine in the vac sys.

Also all the salt and spice I put on the meat was about all gone when I rinsed it off before smoking. Is that normal?

I have a scale. if I calculate dry cure with Dog Farm and ad other spices then do I put all of the spices on the meat and what if it doesn't stretch far enough to cover all the meat?

I did rinse it. This was the first time I tired dry cure I have done several with wet cure. But heard that dry or wet is a matter of choice so I thought I would try it. I think I might like it better if it wasn't as salty. Is there a per lb of salt and will the amount of other spice make a...

About a 6.5 pork butt boned and sliced in half between 1 1/2 to 2" thick. I think a 1tsp and 1/2 of pink cure. Let it stay in sealed bags for about 9 days flipping every day. Smokedat about 120deg.

Made some last week and turned out very salty but other than that it was good. Ingredients 1 tablespoon cumin 1 tablespoon paprika 1 tsp thyme 1 tsp oregano ¼ tsp dry mustard 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon chili powder 1 tablespoon brown sugar 1...

Don't know where to put this. For some reason I can't get on the sight and would like to at at least know why . This would be a different account I'm talking about. Please PM me so I can get this resolved.