Author Topic: Bacon Question  (Read 2170 times)

Offline 300saum

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Bacon Question
« on: June 30, 2012, 10:19:18 pm »
Going to try my hand at some bacon.  Once the cure is on the belly can you vac seal the whole thing to help draw in the brine?  Or will this not let the moisture out of the meat?  Thanks for any suggestions.

Offline KyNola

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Re: Bacon Question
« Reply #1 on: July 01, 2012, 06:33:30 am »
Yes, you can vac seal the belly.  It should cure just fine.

Offline 300saum

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Re: Bacon Question
« Reply #2 on: July 01, 2012, 09:38:06 pm »
Thanks, will this speed up the cure process?

Offline KyNola

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Re: Bacon Question
« Reply #3 on: July 01, 2012, 09:47:07 pm »
Possibly. I cured and vac sealed a pork loin for Canadian Bacon and it seemed to decrease the curing time by about a day but if this is your first time curing pork belly for bacon I wouldn't risk shortening the cure time just because you vac sealed it.  Let it go the full time.  Next time you will have a better feel(literally) if the cure is being sped up by being in the vac seal package.

I just cured a brisket flat for corned beef in a vac seal bag and liked the way it turned out too.  You'll get the hang and feel of it.

Offline 300saum

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Re: Bacon Question
« Reply #4 on: July 02, 2012, 12:35:03 am »
Thanks for the info.  I will cure for the whole time and see how it works out.

Offline KyNola

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Re: Bacon Question
« Reply #5 on: July 02, 2012, 06:10:45 am »
Thanks for the info.  I will cure for the whole time and see how it works out.
You're welcome.  Let us know how it goes.

Offline 300saum

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Re: Bacon Question
« Reply #6 on: July 02, 2012, 10:13:41 pm »
Will do.  I finally found bellies here in Alaska, 60 lbs. for $2.79 a lbs.