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

[MatthewO]

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?

 

[02ebz06]

Howdy Matthew, welcome to the forum.
I've only made bacon once, and know nothing about vacuum tumbling.

 

[daspyknows]

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.

 

[millerbuilds]

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

- Jason

 

[SmokinAl]

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

 

[MatthewO]

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

 

[SmokinEdge]

This may be of benefit, it’s a locked thread but get what you will from it.


https://www.smokingmeatforums.com/threads/dry-curing-using-a-vacuum-tumbler.311883/

 

[Cajun Smokes]

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.

 

[MatthewO]

Welcome!
I think you should post a picture of what bacon on a stick looks like, I like this idea.

 

[MatthewO]

Welcome!
I think you should post a picture of what bacon on a stick looks like, I like this idea.

 

[Redicans]

I like the look of Bacon sticks!! Yummmm!! And Welcome from Hawaii!!

 

[SmokinEdge]

One question. What is your basic process? Satisfying the USDA?

 

[Brokenhandle]

View attachment 698267View attachment 698268

That looks like a happy camper right there!

Ryan

 

[Cajun Smokes]

Good thick bacon. I'm in for that. Thanks for sharing

 

[MatthewO]

One question. What is your basic process? Satisfying the USDA?

Actually. We deal with the CDFA, CA Dept of Food and Agriculture. And our local Enviormental Health Dept

 

[dr rat]

Which farmers markets do you set up down there? I’m usually in town once a month or so for business
Mike

 

[MatthewO]

Which farmers markets do you set up down there? I’m usually in town once a month or so for business
Mike

We are at the Riverlakes Farmers Market @!Centinelia High School on Saturday and Haggin Oaks Farmers Market in the Kaiser Parking lot on Ming on Sunday

 

[MatthewO]

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

This is what we ended up with. A Beast

 

[Fueling Around]

Late to the thread.
Appears you got things figured out
Hope it works well for you

Actually. We deal with the CDFA, CA Dept of Food and Agriculture. And our local Enviormental Health Dept

Do you have to brand a “Prop 65” warning on every piece of bacon?
Sorry couldn’t resist that jab

 

[MatthewO]

Late to the thread.
Appears you got things figured out
Hope it works well for you

Do you have to brand a “Prop 65” warning on every piece of bacon?
Sorry couldn’t resist that jab