Hello, we have a little bacon business here in Bakersfield, CA.

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MatthewO

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May 30, 2024
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Greetings, we have a little bacon processing biz here in Bakersfield, CA. We dry cure pork belly for 12 days and then cold smoke for 10 hours. We do a bacon jam , ground bacon and also sell Bacon on a stick at the farmers markets.
I saw a while back some discussion about vacuum tumbling belllies to decrease the curing time? Does anyone have any experience in doing this with a dry cure?
 
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Howdy Matthew, welcome to the forum.
I've only made bacon once, and know nothing about vacuum tumbling.
 
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Where were you 30 years ago when I spent 18 months on a consulting gig in Bakersfield. I could have used some good food there.

Wish I could help you with the question.
 
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Welcome to SMF from North Texas!
I have only done bacon a couple times, so I am not able to provide much help...

- Jason
 
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You’re going to need one heck of a big vacuum tumbler to even do just one belly. If this is a commercial business then I can’t imagine how large a tumbler you would need, not to mention the size of the vacuum pump. It sounds to me like you already have the perfect setup, why change? If you’re looking to do a larger volume then I would consider a brine cure, you could use food grade 55 gallon drums. How big is your smoker? Can you handle larger amounts of meat? I don’t mean to sound like a detective, but it seems to me like you have all your ducks in a row right now!
Al
 
The tumbler we’re looking at will do up to 150 lbs. it can cut the curing process down from 12 days to 3 hours
 
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Greetings, we have a little bacon processing biz here in Bakersfield, CA. We dry cure pork belly for 12 days and then cold smoke for 10 hours. We do a bacon jam , ground bacon and also sell Bacon on a stick at the farmers markets.
I saw a while back some discussion about vacuum tumbling belllies to decrease the curing time? Does anyone have any experience in doing this with a dry cure?
Welcome!
I think you should post a picture of what bacon on a stick looks like, I like this idea.
 
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