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  • vacuum pack

    has anyone ever used a vacuum packer after the cure and suger have been put on as a dry cure. thought about doing this on belly pieces before putting in refer to cure. thanks

  • #2
    Welcome to the site. Let me start you out with some for your first post...I know that can be a big hurdle to get over.

    I have used vac bags when curing, but not in the way you think. I didn't pull a full vacuum on it, In fact I left a bit of air in it so I could seal it up and have room to massage the cure / sugar and subsequent liquid around. Effectively I just used it to seal so that I didn't have a leak in the fridge.

    Anymore, I save the vacuum bag and use a large (2 or 2.5 gallon) zipper plastic bag and put that in a roasting pan in case it were to leak...just burp most of the air out of it and it will mimic the use of a vac bag.

    I find it best to have a bit of air in so you can move the cure / sugar around especially after the meat under cure purges some liquid.

    Whatever way you decide to go, take some pics and let us see the results and process.
    BBQ Eng.

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    • #3
      Like Dana, I like to use Zip-Locks.
      In fact we have a system here---Mrs Bear folds the tops over like a Pants Cuff, I put the TQ and Brown Sugar on & slide them in while she holds the bags open.
      Then I wash my hands & fold the tops back, squeeze most of the air out & Zip them up.

      Then everything left is for me to do until it's ready to eat.

      And Welcome Sockeye!!

      Bear
      Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
      Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


      Mom & 4 Cub litter---Potter County, PA:

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      • #4
        thanks, been lurking for quite awhile, have made several batches of both belly and canadian. the bell i used bearcarvers recipe and used pop's brine on the canadian. both turned out well. the wife likes the canadian best while i like the belly thanks again

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        • #5
          from Kansas...
          Craig
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          • #6
            Great advise given. Yes you can, yes I have. Does it speed up the cure time...in theory yes but in reality minimal.

            The only time I vacuum now is for a quick marinade not for curing. Ziplocks are cheaper.

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            • #7
              i use vac bags but like Dana said i don't suck out all the air......i make 4-6 at a time so it makes it easy to stack them an not worry about leaks.
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              it's all good my friend..........

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