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Countryhb 06-04-2008 11:17 AM
Buckboard Question
 
For all you buckboard bacon makers out there...my instructions say to place the meat in a nonmetallic pan, cure, and cover in cellophane. My question is can the meat be vacuum-sealed in a bag instead of using the mentioned process? Has anyone done it? Does it affect the curing time/quality?

thirdeye 06-04-2008 03:05 PM
A bag actually works better I think. Just don't pull a full vacuum on it before sealing because you want some mobility with the liquid that will form after a day or two.

HERE are a few of the tips I suggest, you may get an idea or two....

boatnut 06-04-2008 03:08 PM
I just use 2 gallon zip bags and try to get most of the air out. I think vac sealing might speed up the cure time but by how much is a wild guess.

Brian in So Cal 06-04-2008 05:19 PM
Quote:
Originally Posted by thirdeye (Post 654831)
A bag actually works better I think. Just don't pull a full vacuum on it before sealing because you want some mobility with the liquid that will form after a day or two.

HERE are a few of the tips I suggest, you may get an idea or two....

HB, I agree with Third eye, ever since he suggested that to me that is how I do mine. Great for rotating the bag and flipping over. No mess.

Norcoredneck 06-04-2008 05:38 PM
Same here.


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