Master of the Pit
- Joined Nov 25, 2014
I used the Vacuum Sealer to put the slabs in for curing. Worked well. No risk of sucking the juices out of the bag as long as you get them in the bag quickly.Hello Gary. Educate me a little here. As you know I have not yet cured bacon ( plan to very soon ). I see you own a vacuum sealer. So why not cure in the vac bags? Just seems to me cure and the "brine" which is produced would stay in better contact with the meat if vac packed. I'm sure there must be a reason why folks use zip lock, I just don't know what that reason may be. Great job on the bacon and fantastic "how to" with pictures. Thanks for sharing. Keep Smokin!