Homemade bacon ?

jsperk · 02-26-2013, 07:36 PM

I started my first pork belly for bacon. I put the tender quick on and sealed with my food saver last night. I noticed one bag seems to have more air in it today. Should be ok or should I rewrap it? I hate to waste bag but I also don't want to ruin the meat.

Thanks

CYvilEng · 02-26-2013, 07:44 PM

It's pretty common to use a Ziploc bag for curing bellies. People don't have problems with the little bit of air that is left in them. I'd leave it and continue as is.

sent from my phone

Red Valley BBQ · 02-26-2013, 07:46 PM

I'm not 100% positive on this, but using a food saver bag may not have been a good idea. By vacuum sealing, you eliminate the room for the liquid the pork belly will release when it cures. I've only attempted bacon twice, so I'm no pro, but each time the salt has caused the belly to release liquid.

I'm interested on how this turns out for you, please keep us posted.

cowgirl · 02-26-2013, 07:48 PM

I use plastic wrap on slab bacon and it's not air tight. You could make a small hole in the bag, let the air out and reseal.

jsperk · 02-26-2013, 08:14 PM

Thanks for the inpit all. My plan was using saran wrap and zip locks then I started to late at night and didn't realize I was out of saran wrap. So I went with food saver bags since I saw it done like by someone else.
I'm half temped to run to run out and get saran wrap and take out the food saver bags.
I guess it wont go bad in the food saver bag though.

Smoking Westy · 02-26-2013, 08:21 PM

I usually just stick my belly slabs in either 1 or 2 gallon ziplocks for the curing process and save the food sealer bags for the finished product.

LM600 · 02-27-2013, 01:40 AM

I dry cure.

Salt the meat, put in a tupperware in the fridge and each day drain off any liquid that has come out of the meat.

ButtBurner · 02-27-2013, 06:07 AM

last time I dry cured and vac sealed.

they came out great

IamMadMan · 02-27-2013, 06:45 AM

I have used the gallon sized vac bags for dry curing bacon. The air (or lack of air) will not harm the process. Just make sure that if the air causes the liquid to pool to one side, be sure to rotate the bag for even coverage. The vac-pac keeps the bellies surrounded with the liquid, almost eliminating the need to rotate. But always rotate for equal dispersion of the curing agents.

billm · 02-27-2013, 07:15 AM

I put mine in a pan and a weighted pan on top after I put the cure one ..then let it sit in fridge for 7 days..rinse off then put back in fridge on a rack in pan to let air dry for 24 hrs..then off to the smoker..not sure if its the proper way but it comes out great ..tastes like bacon

captndan · 02-27-2013, 08:05 AM

Just one gallon ziplock bags and a four inch hotel pan. Easy to turn.

jsperk · 02-27-2013, 04:28 PM

Thanks everyone. I will let them go and if the pics are good enough I will post them.

Sean "Puffy" Coals · 03-01-2013, 09:10 AM

Quote:

Originally Posted by Red Valley BBQ

I'm not 100% positive on this, but using a food saver bag may not have been a good idea. By vacuum sealing, you eliminate the room for the liquid the pork belly will release when it cures. I've only attempted bacon twice, so I'm no pro, but each time the salt has caused the belly to release liquid.

I'm interested on how this turns out for you, please keep us posted.

Actually, I vac-packed my bacon when I did it and still got moisture out of it. It was my first time, tho and i'm not sure that it was the same amount that would have come out if I had used ziplock bags, but it didn't seem to inhibit the process either.

jacksedona · 03-01-2013, 09:26 AM

is there any place you recommend to read about making your own bacon have not tried this yet-thanks

http://thebarbecuemaster.net

02-26-2013, 07:36 PM	#1
jsperk is one Smokin' Farker Join Date: 09-27-08 Location: Pittsburgh PA Downloads: 0 Uploads: 0	Homemade bacon ? I started my first pork belly for bacon. I put the tender quick on and sealed with my food saver last night. I noticed one bag seems to have more air in it today. Should be ok or should I rewrap it? I hate to waste bag but I also don't want to ruin the meat. Thanks

02-26-2013, 07:44 PM	#2
CYvilEng Got Wood. Join Date: 09-03-12 Location: Des Moines, IA Downloads: 0 Uploads: 0	Re: Homemade bacon ? It's pretty common to use a Ziploc bag for curing bellies. People don't have problems with the little bit of air that is left in them. I'd leave it and continue as is. sent from my phone

02-26-2013, 07:46 PM	#3
Red Valley BBQ Full Fledged Farker Join Date: 09-28-09 Location: Oil City, PA Downloads: 0 Uploads: 0	I'm not 100% positive on this, but using a food saver bag may not have been a good idea. By vacuum sealing, you eliminate the room for the liquid the pork belly will release when it cures. I've only attempted bacon twice, so I'm no pro, but each time the salt has caused the belly to release liquid. I'm interested on how this turns out for you, please keep us posted. __________________ Red Valley BBQ Team Head Honcho ~ Vice Pres. In Charge of Production Firefighting BBQ Team ~ KCBS CBJ

02-26-2013, 07:48 PM	#4
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	I use plastic wrap on slab bacon and it's not air tight. You could make a small hole in the bag, let the air out and reseal. __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

02-26-2013, 08:21 PM	#6
Smoking Westy Full Fledged Farker Join Date: 06-10-12 Location: Bloomington, IL Downloads: 0 Uploads: 0	I usually just stick my belly slabs in either 1 or 2 gallon ziplocks for the curing process and save the food sealer bags for the finished product. __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

02-26-2013, 08:14 PM	#5
jsperk is one Smokin' Farker Join Date: 09-27-08 Location: Pittsburgh PA Downloads: 0 Uploads: 0	Thanks for the inpit all. My plan was using saran wrap and zip locks then I started to late at night and didn't realize I was out of saran wrap. So I went with food saver bags since I saw it done like by someone else. I'm half temped to run to run out and get saran wrap and take out the food saver bags. I guess it wont go bad in the food saver bag though.

02-27-2013, 01:40 AM	#7
LM600 Full Fledged Farker Join Date: 01-16-11 Location: Milton Keynes, UK Downloads: 0 Uploads: 0	I dry cure. Salt the meat, put in a tupperware in the fridge and each day drain off any liquid that has come out of the meat. __________________ Pro Q Excel 20 - Brinkmann Pro Grill - ET-732 - Various Cold Smoke Generators - Smoking Gun

02-27-2013, 06:07 AM	#8
ButtBurner is one Smokin' Farker Join Date: 12-18-12 Location: Dearborn Mi Downloads: 0 Uploads: 0	last time I dry cured and vac sealed. they came out great

02-27-2013, 06:45 AM	#9
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	I have used the gallon sized vac bags for dry curing bacon. The air (or lack of air) will not harm the process. Just make sure that if the air causes the liquid to pool to one side, be sure to rotate the bag for even coverage. The vac-pac keeps the bellies surrounded with the liquid, almost eliminating the need to rotate. But always rotate for equal dispersion of the curing agents. __________________ Humphrey's DownEast Beast W/BBQ Guru

02-27-2013, 07:15 AM	#10
billm is One Chatty Farker Join Date: 03-08-06 Location: Roselle Il Downloads: 0 Uploads: 0	I put mine in a pan and a weighted pan on top after I put the cure one ..then let it sit in fridge for 7 days..rinse off then put back in fridge on a rack in pan to let air dry for 24 hrs..then off to the smoker..not sure if its the proper way but it comes out great ..tastes like bacon __________________ --Average consumers replenish their supply of barbecue sauce every 54 days. Source: ACNielsen, as reported in American Demographics, Backwoods Party Backwoods Chubby Brinkmann Cimmarron Offset Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com

02-27-2013, 08:05 AM	#11
captndan is One Chatty Farker Join Date: 06-29-11 Location: Greeneville TN Downloads: 0 Uploads: 0	Just one gallon ziplock bags and a four inch hotel pan. Easy to turn.

02-27-2013, 04:28 PM	#12
jsperk is one Smokin' Farker Join Date: 09-27-08 Location: Pittsburgh PA Downloads: 0 Uploads: 0	Thanks everyone. I will let them go and if the pics are good enough I will post them.

03-01-2013, 09:26 AM	#14
jacksedona Take a breath! Join Date: 03-11-12 Location: phoenix,arizona Downloads: 0 Uploads: 0	is there any place you recommend to read about making your own bacon have not tried this yet-thanks http://thebarbecuemaster.net __________________ alan weber smoker,one touch,go anywhere,masterbuilt