got my bbb cure in the mail today and have plans on using it on a big loin for canadian bacon.....instructions say to keep it covered in a non - metalic pan or bowl........could I just vacu seal it or does it need air to circulate around it some?
got my bbb cure in the mail today and have plans on using it on a big loin for canadian bacon.....instructions say to keep it covered in a non - metalic pan or bowl........could I just vacu seal it or does it need air to circulate around it some?
You are going to like the bacon.
JD, That is how I did my first one. Came out great. I just used the vac seal so I could turn it easier without touching meat or making a mess. Plus my wife felt better that raw meat was sealed.
I received my buckboard cure last Friday. I will be curing a butt and also a loin for canadian bacon. Question for the board, the directions say that the meat should be 3-3.5 in thick. Do most of you cut the butt in half to accomplish the tickness or cure the entire butt? :?:
I just use zip lock bags. A buddy uses the vacuum bags and does pull a vacuum on it, but, without some kind of technical guidance for time etc...I dont think it's worth it. With dry cure, not sure if vacuum does any good anyways.
I have sliced mine down to 3.5" before. Thirdeye would know best. Probably if it is thicker you just cure it longer. PM Thirdeye though. He helped me on mine.
I do vac seal mine but don't pull the full vac.. Also leave room for juices.
You are going to like the bacon.
I'll be picking up my FoodSaver next Friday when they go on sale at Costco...as far as raw meat being covered the plastic wrap created a pretty good seal and when I turned it last Saturday I used new wrap and got the same good seal. Besides...I have it out in my beer fridge in the garage :biggrin::lol:
For my first time BBB/TQ butts I have them in Foodsaver bags, looking forward to this weekend. My butts had the flaps of meat just hanging from boning, so I cut them off and did a 5 day cure with Tenderquick/Brown sugar cure (@2.5 lbs- 1.5" thick) Soaked for 2 days, coated with honey and cooked on the BGE. Cut on the bias, it was not salty, very lean and tasted like HoneyBaked Ham.
Just turned my bagged butts for the second time and not much liquid in the bags? Normal??
After 4 days there is not a whole lot of liquid and I also wonder how much is enough? Probably varies depending on using a loin versus a butt.