Would there be any issue in Foodsavering the bacon slabs instead of wrapping them in plastic wrap for there after smoking fridge rest? I ask as my wife has a nose from heck and was complaining yesterday about the smell in the fridge from the antelope pastrami that was resting after its smoke. I'm figuring she's not going to like the smell from this bacon as it looks good and smokey especially if it sets until Tuesday evening.
Don't know what it is about her nose, she eats everything I smoke or cook but often complains about the smell when its polluting the fridge. Wish I had more room in this small house so I could have a fridge for the good stuff.
Thanks for the info, I vac sealed the slabs last night.
Thanks for taking the time to do the step by step's that you do, it made making the bacon easy for a first time bacon guy. Slabs look great all nice and smokey with the top all encrusted in pepper, garlic and onion. I'll take a couple pics tomorrow after work when I go to slicing them up.
Well I should have soak the bacon longer, can you say salty. I soaked for an hour then did the fry test and while the salt didn't seem bad I decided to soak another hour. After slicing the slabs up last night I cooked three pieces to try the bacon and wow was it salty. Could be I don't use much salt so I'm not used to it.
I'm not to impressed with the belly I got from Costco as its very fatty and not a lot of meat. I'll have to look around for a better belly next time I try bacon.
I didn't add any salt other then TQ. When measuring the TQ I used a tbsp to measure quantity then weighted it and noticed that the measured quantity weighted more then it was supposed to so I just went off weight. One slab was 4 pounds so it got 2 oz of cure and the other was 4.3 which got 2.15 oz.
Would length of time curing have an effect on saltiness? My thickest part on the slabs was 1.5", I cured 7 full 24 hour days plus about 12 hours before soaking.
i'll put the test weights on my scale tonight just to double check it.
Well going of your initial directions you stated you added a tsp to a tbsp per pound of belly so I winged it and added 2 tbsp of brown sugar to each 4 lbs belly. Maybe should have added more?
Well I guess i'm just going to have to get another belly and try again with more brown sugar, what a shame I have to make more bacon and play with my toys some more. I'm going to need another freezer if I keep this up, good thing I didn't get an elk this year.
Thanks for all your help Bear.
I would transfer the bellies to a new zip lock bag and pour the remaining liquid back into the new bag - when you say that the bag has sprung a leak do you mean that it has gone all over the fridge floor?So I'm in the process of curing 9lbs of pork bellies for bacon right now. I cut the slab into 3 smaller slabs so they would each fit into the larger zip bags I have. 2 days in I have noticed that 2 of the 3 bags have sprung leaks. I have the bags in a large pan in case this would happen, but my concern is that I have read not to discard the liquid in the bags as it will reabsorb into the meat. Should I be concerned that I have lost some of this liquid?
Not onto the floor of the fridge, or my wife would have killed me and I wouldn't be able to post this. I have the bags in a large glass dish, so the liquid has collected in that. Not sure which bag to put the liquid back into though.I would transfer the bellies to a new zip lock bag and pour the remaining liquid back into the new bag - when you say that the bag has sprung a leak do you mean that it has gone all over the fridge floor?
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