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Vacpacing Bacon Whilst It Is Curing?


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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?

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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.

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