How long after slicing can I go before vacuum sealing?

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AndyInNYC

Newbie
Original poster
Nov 5, 2024
16
18
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
 
no knowledge on the topic, but my best guess says if its cured, 5 days in the refer is more than fine. I would wrap it tight with plastic wrap then ziplock.
 
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Put slices on a cookie sheet in individual slices (if short on room put two per "pile" which will double available space, freeze then just put in a zip lock in the freezer till your vac unit "becomes available". You won't lose any moisture (ie freezer burn) in such a short time.

But I've got a chest freezer so have the room.
 
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Either way is good. Cured meat keeps a long time in the fridge.
However, to vac seal you will need it frozen to prevent the liquid from sucking into the sealer.
 
Cured meat keeps a long time in the fridge.
Should keep fine until you have access to the new vac sealer

However, to vac seal you will need it frozen to prevent the liquid from sucking into the sealer.
Depends on what you're sealing as to moisture content. Raw meats, yeah, at least par frozen.

Bacon and already cooked meats don't have as much moisture. I just got done vac sealing portions of sliced meatloaf in quart size bags and didn't freeze first. I usually cook 2 when I make meat loaf and slice one up in portions for the freezer.
 
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All of my vac sealers will suck the proverbial chrome off a ball hitch and they are nowhere near the high end stuff. I use the pulse mode mode most of the time. If par frozen, I let it go on auto seal.
 
All of my vac sealers will suck the proverbial chrome off a ball hitch and they are nowhere near the high end stuff. I use the pulse mode mode most of the time. If par frozen, I let it go on auto seal.
I pretty much use pulse mode on everything I seal.
 
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
You'll get a million opinions on this. I've been doing this for 15-20 years so here's mine. I would double bag that bacon after you wrap it in some parchment paper. That will make it much easier pulling it out of the bags and placing it into your vacuum seal bags. Otherwise it will be one giant frozen slab of cut bacon and make it really difficult. It's not a long time so it won't freezer burn or anything like that.
 
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