UrbanCowgill
Newbie
- Apr 18, 2020
- 24
- 7
Hey guys! Love the SMF, you guys are such a great resource. I know this isn't exactly on topic but the only thing I could find that was close. Im a newbie here so please Help me out if this needs to be somewhere else.
Ive had really good luck with a particular buckboard bacon recipe (see pic) as well as with a air cured, dried beef. My first try on beef was surprisingly good. I used a dry cure aging wrap on this and let age until 30% weight loss.
My question is in the storage. Ive been using vacuum seal bags and they work well. But for slicing these two meats they are really "charcuterie" like and sliced very, very thin. As in 1mm or less.
So, for sealing in the vacuum bags I've been looking at a "food grade" acetate film to place the thin slices of meat on then into the bag for sealing. Ive seen this before in smoked salmon packaging. Does anyone see any issues / had any experience or have thoughts with this?
Thanks in advance for your help, Urban Cowgill
Ive had really good luck with a particular buckboard bacon recipe (see pic) as well as with a air cured, dried beef. My first try on beef was surprisingly good. I used a dry cure aging wrap on this and let age until 30% weight loss.
My question is in the storage. Ive been using vacuum seal bags and they work well. But for slicing these two meats they are really "charcuterie" like and sliced very, very thin. As in 1mm or less.
So, for sealing in the vacuum bags I've been looking at a "food grade" acetate film to place the thin slices of meat on then into the bag for sealing. Ive seen this before in smoked salmon packaging. Does anyone see any issues / had any experience or have thoughts with this?
Thanks in advance for your help, Urban Cowgill
