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?

 

[indaswamp]

1/4-1/2 teaspoon. I

No worries....carry on, you are fine.

 

[chopsaw]

I think it was Pop's.

Pop's is based on a gallon of water . So if you dry brined ( no liquid ) where did the liquid come from ?

I think we should understand what you're doing . I know dry brining will show some liquid then suck it back up , but not right away . So did you start the dry brine in the zip lock , then a day or 2 later decide to vac it ?
Let's understand what your mind set is or what you're thinking so we can help you understand what's what .

 

[hooked on smoke]

Pop's is based on a gallon of water . So if you dry brined ( no liquid ) where did the liquid come from ?

I think we should understand what you're doing . I know dry brining will show some liquid then suck it back up , but not right away . So did you start the dry brine in the zip lock , then a day or 2 later decide to vac it ?
Let's understand what your mind set is or what you're thinking so we can help you understand what's what .

Again,
My apologies for being new.
I did add that I wasn't certain that I used Pop's brine, definitely not liquid but dry brine. I attached the dry brine process I used, .pdf file.
You are exactly right, I did start it in ziploc bags then vacuum sealed it.
My mind set was, maybe if I vacuum sealed, "the ziploc bags", during the curring it may seal in the better.
My bad. I won't be doing that again.
I appreciate everyone's patience and support.

 

[Gonna Smoke]

Again,
My apologies for being new.
I did add that I wasn't certain that I used Pop's brine, definitely not liquid but dry brine. I attached the dry brine process I used, .pdf file.
You are exactly right, I did start it in ziploc bags then vacuum sealed it.
My mind set was, maybe if I vacuum sealed, "the ziploc bags", during the curring it may seal in the better.
My bad. I won't be doing that again.
I appreciate everyone's patience and support.

How long was it in the zipper bag before you vac sealed it? I never vac seal, but do use a ZipLoc bag. After a few days the salt and cure will draw out moisture from the belly. Then after a few more days that moisture will be reabsorbed back into the belly...