I don't know if thats how you spell it but thats what I got going on
Was bored and went for a drive last Saturday
Low and behold, I wind up at the packing house
They were blowing out chicken quarters so I filled the trunk
Then I thought I should see if they had any decent looking steak for wet aging.... well that went in the trunk too
Since I was there, I thought I should see if they had any pork bellies, so I bought 20 pounds
I vacum sealed the bellies in cure and brown sugar and pure maple syrup Sunday morning
I am overhauling twice a day every day. The meat is gettng firm which is a good thing because I have to smoke it on Saturday and then figire out how
to slice and pack it on Saturday while I get ready for a ski trip that goes early on Sunday
I am thinking if I soak the bellies while the smoker heats up, then slice them as soon as they cool off and pack after that, I should be good
Any thoughts?
Why do I put myself in these situations ?
I usually soak for a couple of hours and when they come out of smoker I put in bag and back in frig for 2 days before slicing. Not sure how your idea is going to work but keep us posted.
If your ski trip is only a day or two you can leave the bacon wrapped and in the fridge till you return. It will absorb more of the smoke flavor if you let it rest wrapped up in the fridge.
Where abouts is the packer house you speak of? I live in Brampton.
When I do my bacon I don't soak it I just rinse it off real well then air dry overnight in the fridge. Like JJ said Just wrap it good and tight with plastic wrap and leave it in the fridge for a couple of days. It won't hurt anything.
I have also frozen the finished bacon after the smoke for a week when I did not have time to slice and 1/2 way thawed it out before slicing
QuoteI am thinking if I soak the bellies while the smoker heats up, then slice them as soon as they cool off and pack after that, I should be good
I rushed it once like that without the air dry. It did not accept the smoke well and looked like crap. I will come pick up the bellies and take real good care of them while your gone!!
hmmmmmmm
I will be gone for 6 days if I include the day I am traveling
I am thinking i will smoke on Saturday then let cook and vacum seal for the week in the fridge and slice when I am back
Jigger.... the packinghouse I go to is Highland Meat Packers in Stoney Creek
They have bith a retail and wholesale operation and you can get darn near anything there
Worth the drive if you are stocking up... my bill was 250 bones
Last batch I cured/smoked/chilled/vacuum sealed and tossed in the freezer. I'll pull it out to thaw/slice in a week or so..
Thanks Oakville.