Restocking ready meat supply - vacuum packing

[Huh? What?]

Had to slice some more bacon for the kitchen - Spiced Coffee bacon this time...

What we didn't need immediately, I vacuum packed for presentation...

Something I have noted - vacuum packing definitely has an effect on curing the pork belly. I've done two batches of bacon where I vacuum packed the belly while curing versus putting it in zip-locs, and in each case, the flavor was much more intense in the vacuum packed batches. We did a side-by-side comparison of the green chili bacon that was cured in zip-locs against the vacuum papcked to cure, and the vacuum packed to cure was much better, even though all other variables were the same.

 

[mattmountz94]

that bacon looks awesome

 

[bigreves]

Amazing

 

[Huh? What?]

Thanks!

 

[LongIslandEd]

Bbbbbaaaaconnn - sweet

 

[Thatgrimguy]

Yum... I have noticed vac sealing to intensify flavors as well. I figure the pressure forces the flavor further into the meat.

 

[steelarz47]

OH give me some, give me:icon_smile_tongue:

 

[IamMadMan]

Beautiful looking bacon...

 

[growit]

When you vacuum seal do you leave some space for the liquid that forms or do a full vacuum?

 

[S.Six]

Looks awesome! interesting to note about the difference between the two. I just got a vacuum sealer and am looking forward to using it.

 

[Huh? What?]

When you vacuum seal do you leave some space for the liquid that forms or do a full vacuum?

My sealer pretty much runs on it's own, though I do run it on the moist setting if what I'm packing is wet. My bacon tends to be rather on the dry side when I pack it.