Vac bagging during cure?

Discussion in 'Bacon' started by haywire haywood, Dec 10, 2014.

  1. haywire haywood

    haywire haywood Smoke Blower

    Newb Q:   I read that if you put a piece of meat in a vacuum bag with marinade, it penetrates much better.  Does the same thing occur with cure solutions/rubs?  I'll be curing a 2" thick pork loin with a cure that has the consistency of a thick paste.  I wondered if using a vac bag instead of a zip lock would be better.

    Ian
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I read where vac sealing actually closes the pores of the meat which slows down the curing process. But I can't say for sure.
    I like to pull some vacuum on it just to remove most of the air, then seal it.
     
  3. timberjet

    timberjet Master of the Pit

    Are you making canadian bacon? Never heard of this cure you refer to in thick paste form. Most guys use a dry cure or a wet brine with cure in it. I think the process needs a little oxygen to work. You can squeeze out most of the air for sure. I would surmise that you would be arresting the process in this way. Pops is the man in this department. 
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You can vac pac and cure. Just make sure to massage the pack daily, and flip it over daily.
     
  5. haywire haywood

    haywire haywood Smoke Blower

    It's an untrimmed loin with the surrounding fat intact. My intent is to make back bacon smoked American style. It's cut into 2" slabs, which incidentally is what pop says is the limit for curing without injection. If you pop up to my introduction post, there's a link to video I'm following. I suppose I'll stick to the zip locks for the first trial run. If it doesn't cure all the way I'll halve the next slab I do. This is a pic of the cut of meat I'm using.

     
    Last edited: Dec 11, 2014
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