sotv Posted October 13, 2019 Share Posted October 13, 2019 I normally use a ziploc bag to cure the Bacon, but noticed a few people say they Vacpac it, to do it. If I vacpac it do I do a manual seal to allow the liquid to escape in the bag. Or do a full vacuum seal so the bag grabs around the meat whilst it is curing? 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted October 13, 2019 Share Posted October 13, 2019 Because you are weighing precise levels of salt, sugar and cure you want to keep any brine produced in intimate contact with the meat. When using loose zip bags this is why it is important to turn the meat regularly to keep the brine in contact with as much of the meat surface as possible. When you vac pack, vac pack it completely to ensure that there is as little space as possible for the brine to drain. 5 Quote Link to comment Share on other sites More sharing options...
Phlashster Posted October 14, 2019 Share Posted October 14, 2019 Wade, So vac packing is slightly better and easier? I still turn mine even when vac packed to be honest. Habit i guess. Phil. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted October 14, 2019 Share Posted October 14, 2019 I vac pac for bacon and curing before hanging. Never for salmon though Quote Link to comment Share on other sites More sharing options...
Wade Posted October 14, 2019 Share Posted October 14, 2019 6 hours ago, Phlashster said: I still turn mine even when vac packed to be honest. Habit i guess. Yes it is still important to turn though it need not be done so regularly 2 Quote Link to comment Share on other sites More sharing options...
Phlashster Posted October 14, 2019 Share Posted October 14, 2019 Thanks, useful clarification. Quote Link to comment Share on other sites More sharing options...
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