Pork Belly Cure with a Chamber Vacuum Sealer

[bighildy53]

I'm going to use Meathead's recepie for my first attempt at homemade bacon. What is the benefit, or detriment, of using a chamber vacuum sealer in the process?

[Duanessmokedmeats]

While waiting for responses

[barelfly]

Welcome from the Land of Enchantment!

I don’t see how it would hurt, when I make bacon I push as much air out of the zipper bag as possible, so the chamber vac is doing the same just much better! Now, I could be wrong on this, but that’s my thought with it.

The only thing I’d make sure is that your cure is evenly distributed before sealed, the benefit of using zipper bags you can mix that around if needed with the space that is in there. But again, coming from someone who hasn’t tried this method.

hope you enjoy the bacon!

[Donw]

Backroadmeats uses a vacuum cure machine in his business which I believe to speeds up the process. However, I’m not sure there is any data available on this site as to what a chamber vac would have on faster curing. I personally vac my pork belly when curing but I still follow the curing calculator on this site. Never had a problem. However I don’t pull a full vacuum so the cure has a chance to reach all surfaces when flipping.

[Backroadmeats]

I use a vacuum tumbler which has paddle inside that massage the meat and open the pores of the meat. If it is in a vacuum sealer bag I would follow the cure calculator on this site. It won't speed it up at all but should keep the brine around the meat nice!!

[Sweaty Paul]

Salutations from Hays, Kansas!

[RonB]

Welcome to The Pit.

[Purc]

Welcome to The Pit from Texas.

[fzxdoc]

Welcome!

[BostonBestEats]

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[Backroadmeats]

I use a vacuum tumbler to cure all my bacon and ham.. it will cure bacon and ham in three hours.

[Murdy]

I worked for a place that made bacon and ham, and we did the same thing. I worked at another where we did b/s chicken breasts in various flavors in a smaller tumbler that was vacuum sealed as well -- iirc, we'd do 40 pound batches in something like half an hour to 45 minutes.

[Backroadmeats]

Murdy yup we have a 500 lb tumbler and a 150lb tumbler. We use the small on for marinating wing and chops s we'll as bacon and ham.

[bbqLuv]

Greetings from NW Oregon

[BostonBestEats]

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[Backroadmeats]

You need the vacuum. Won't work without it.

[Smoke em if you got em]

It would be awesome, if you can make it fit in the chamber.

[mgaretz]

There's a cure for pork belly? Not sure I want it!