curing in a food saver (vac seal) bag


 

Yianni

TVWBB Fan
Any thoughts?

Im doing my first bacon this week and just used a ziplock. Next time going to use the food saver. so my question is after the cure rub vac seal or just seal? I would figure some movement of the brine created needs to happen?
 
No need to vacuum it. Although sealing it under vacuum will speed up cure penetration marginally, it makes it harder to overhaul the cure+meat package.
 
Works well with a dry cure or brine/cure. Vac "most" of the air out and seal. Your correct that a little room is desirable.
 

 

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