Bacon help

[hooked on smoke]

Hi,
I started a fresh batch of bacon and decided to try vacuum sealing it. Problem is I sealed them in the ziplock bags. Some of the liquid that is drawn out left the ziplock and was between the vacuum bag and the ziplock. I removed the vacuum bag and poured the liquid back into the ziplock and moving on. Will any lost fluid through the transfer ruin the curing process?

 

[indaswamp]

The only concern would be a very small amount of salt lost in the fluid. But should not be enough to worry about. If you let it cure long enough, the meat will reabsorb the fluid, and the salt in the fluid. You should be fine....how much fluid are we talking about here?

 

[indaswamp]

Oh- you did dry cure it, right? no added water?

 

[chopsaw]

Oh- you did dry cure it, right? no added water?

Right . I was thinking dry cure , but then it sounded like he's got a wet mix going . Probably why he tried both bags to start . The zip lock had the wet mix in it , and that popped when he vac'd ? Maybe .

 

[mneeley490]

I'm not sure Zip-Lock bags are rated for vacuum sealing? I'd be afraid of it melting onto the heat bar.

 

[chopsaw]

I think he put the zip lock inside a vac bag .

 

[hooked on smoke]

Oh- you did dry cure it, right? no added water?

Thanks you for the reply. Yes, I used Pop's dry cured recipe. Works great every time. Hopefully this time as well.

As far as how much liquid, I would say 1/4-1/2 teaspoon. I

 

[hooked on smoke]

Sorry for my sloppy post.
I did use Pop's dry brine method and yes, I put the sealed ziplock bags into the vacuum bags. My dummy rookie move. Never again.

I appreciate everyone on this site. Stay well and thanks again.

 

[hooked on smoke]

I think it was Pop's. Anyways, I attached the recipe. Im not sure if .pdf files work?