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Vacuum curing


Meat Mopper
Joined Dec 24, 2006
I have a pork belly that is divided into 3 pieces, they all have Tender Quick cure on them and some assorted spices (Dry rubbed). I used a vacuum sealer and they are in the fridge. How long do you experts think I should let them cure? Each is right at 3 lbs and not over 2 inches thick or so. i have heard that the vacuum sealing speeds up the process. I don't want to over or under cure them.



Master of the Pit
OTBS Member
Joined May 21, 2006
Don't know about tender quick but with buckboard bacon cure you go about 10 days.


Fire Starter
Joined Mar 26, 2006
I dont know diddly bout bacon, except that I LIKE IT, and I use the fat for alot of things, specially smoked taters. Anyway, bout the vacuum curing, what I know about this is that if you were to want to marinate something for say overnight, vacuum sealing it could get the job done in half that time. I am interested to see how this one turns out for you. Much luck


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