• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Cure- Vacuum sealing?

sub-80

Fire Starter
40
10
Joined Jun 5, 2012
I know some just wrap the bellies after putting the cure on...others leave the bellies in an air-tight container.

I vacuum sealed my first bacon cure...is this ok?

The reason I ask is some like to drain the liquid that results daily and re-cure daily (or add salt anyway). When I vacuum sealed I left it alone the entire time...besides a daily flipping/massaging. The excreted liquid remained in contact with the belly, in the vacuum seal, the entire curing process for 7 days.

There was a good amount of liquid squishing around. It almost made me think of a brine, but this was a dry curing process.

Is what I did ok...leaving it in the fax seal w/ the liquid...and never re-applying cure/salt?
 

diggingdogfarm

Master of the Pit
4,650
168
Joined Jun 23, 2011
There's nothing wrong with vacuum sealing and not reapplying cure/salt. (Assuming the appropriate amount of cure/salt was applied to begin with,)

~Martin.
 
Last edited:

sbishop

Smoke Blower
123
16
Joined Nov 24, 2009
What others have said. I vacuum seal because i know then end will not open when massaging or turning....don't ask how i know..HA
 

couger78

Smoking Fanatic
678
240
Joined May 3, 2011
I was planning on vac-sealing my bellies, but the size of the pork bellies (too big) made me opt for large ziplocs instead.
 

sub-80

Fire Starter
40
10
Joined Jun 5, 2012
I was planning on vac-sealing my bellies, but the size of the pork bellies (too big) made me opt for large ziplocs instead.
I'm picking up my belly to begin curing today. It's going to be at least a 10lb slab (hopefully bigger).

I will cut the belly in sections. This will allow the proper size for vac sealing...and it will also allow me to experiment with different flavors in the cure. So if it's too big...just cut it down to the size pieces you feel comfortable to work with.
 

sub-80

Fire Starter
40
10
Joined Jun 5, 2012
Thanks for the replies...I thought vac sealing was ok, but it's good to hear it confirmed.
 

sub-80

Fire Starter
40
10
Joined Jun 5, 2012
I know vac sealing can speed up marinades on various meats.

Can the same be said for vac sealed pork belly cures?
 

smokedhawk

Newbie
17
10
Joined May 10, 2012
estion-how much is the right amount of cure and is it #1 or #2whats the difference any help is much appreciated
 

smokedhawk

Newbie
17
10
Joined May 10, 2012
tks for the info gonna wait till fall to do bacon anymore help in the mean time is appreciated
 
18
11
Joined Jul 6, 2012
I was wondering the same thing in regard to vacuum sealing.

From what I have read, there are some folks that drain off the liquid, and others

that dont. 

I would think that by draining off some of the liquid, you would also be removing some of the curing

agent. So I have opted to leave mine alone and let it work its magic till its time.

I did store two bellies (about 4 lbs each) in vacuum bags, but mainly because the ziplock bags 

would not stay sealed.
 

laszlo

Fire Starter
70
10
Joined Jan 11, 2011
...... 

I would think that by draining off some of the liquid, you would also be removing some of the curing

agent. So I have opted to leave mine alone and let it work its magic till its time.

.....
You are right there, draining liquid will decrease level of nitrites. After a bad leak from ziplock bag, I always cure in vacuum, although I do not remove all the air, just keep the meat a little loose in the bag. Turning the bag a giving it a gentle massage once a day and results are always good.
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
Group Lead
20,773
5,334
Joined May 12, 2011
 
Are you all dry curing or wet curing when using the vacuum sealer?
This refers to Curing with Dry ingredients as apposed to curing in a Brine...JJ
 

wade

Master of the Pit
OTBS Member
SMF Premier Member
Group Lead
3,863
275
Joined Apr 12, 2013
As said above, if you are using a cure do not drain off the liquid from the ziploc bag or vac pac as you will be significantly reducing the amount of cure in contact with the meat. It is natural for the salt/cure to draw water out of the meat and form a brine around it. It is also important to turn the bags quite regularly while curing (especially when using loose ziploc bags) to ensure the brine that is formed is in contact with all surfaces of the meat.
 
This refers to Curing with Dry ingredients as apposed to curing in a Brine...JJ
As JJ says the curing with dry ingredients is "Dry Curing", however I suppose technically once the brine has started to form around the belly (and a lot of liquid is drawn out quite quickly) I guess it starts to become "Wet Curing/Brining". Maybe it should be called "Damp Curing" 
 

va_connoisseur

Smoking Fanatic
338
13
Joined Dec 13, 2007
Thanks for all the responses. I have ordered some #1 cure and found a few wet cure recipes. Could anyone share a dry brine recipe? I am looking to do some natural sugar bacon? Thanks.
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
26,489
3,865
Joined Nov 12, 2010
Thanks for all the responses. I have ordered some #1 cure and found a few wet cure recipes. Could anyone share a dry brine recipe? I am looking to do some natural sugar bacon? Thanks.
Pops has a good brining recipe... Search "Pops brine recipe"....


What I do for a dry rub/brine...
Weigh the belly.... add cure at 1.3 grams per pound (~
 
Last edited:

wade

Master of the Pit
OTBS Member
SMF Premier Member
Group Lead
3,863
275
Joined Apr 12, 2013
 
Thanks for all the responses. I have ordered some #1 cure and found a few wet cure recipes. Could anyone share a dry brine recipe? I am looking to do some natural sugar bacon? Thanks.
A word of warning when using recipes that include Bay Leaves - as quite a few do. I used a couple of fresh Bay leaves in my latest cure (as per the recipe) and it left a distinctly bitter (chlorophyll) aftertaste throughout the bacon. I would not have thought so little Bay would have had such a dramatic effect. I have not tried it again since, however I have now read that if you are using Bay then the leaves should be dried - not fresh. Maybe others here have had better experiences with Bay than me.. 
 

Latest posts

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.