Hi.
I cured the bacon for 12 days, cold smoked it and then put it in the oven until it hit 150.
My cure was a little too sweet - both sugar and maple syrup - but it is likely the best bacon I've ever had and a really good launch point for future attempts.
First, thanks to everyone here for putting up with my incessant questions as I tried this.
Second, I'm getting a vacuum sealer for Christmas, so it is under the tree but unavailable to me for 5 more days. I took my bacon to a local deli and they were kind enough to slice the entire belly (cured in 3 pieces). So I now have a lot of bacon. Can I throw it in ziplocks and the fridge until the 25th or should I ziplock, suck the air out manually, and freeze the majority now?
Andrew
I cured the bacon for 12 days, cold smoked it and then put it in the oven until it hit 150.
My cure was a little too sweet - both sugar and maple syrup - but it is likely the best bacon I've ever had and a really good launch point for future attempts.
First, thanks to everyone here for putting up with my incessant questions as I tried this.
Second, I'm getting a vacuum sealer for Christmas, so it is under the tree but unavailable to me for 5 more days. I took my bacon to a local deli and they were kind enough to slice the entire belly (cured in 3 pieces). So I now have a lot of bacon. Can I throw it in ziplocks and the fridge until the 25th or should I ziplock, suck the air out manually, and freeze the majority now?
Andrew