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Unread 06-04-2008, 11:17 AM   #1
Countryhb
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Default 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?
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Unread 06-04-2008, 03:05 PM   #2
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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....
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Unread 06-04-2008, 03:08 PM   #3
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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.
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Unread 06-04-2008, 05:19 PM   #4
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Quote:
Originally Posted by thirdeye View Post
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.
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Unread 06-04-2008, 05:38 PM   #5
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Same here.
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