Vacuum Pack Curing

Air dried cured Meat Techniques

Vacuum Pack Curing

Postby damienhogan » Fri May 10, 2013 9:57 am

Hi,

I am looking at curing some bacon this weekend and have recently purchased a vacuum packer. I remember seeing talk of curing meat within a vacuumed bag. Has anyone ever done this? If so what sort of results did it yield?
Check out my recipes from dabbling in the art of Charcuterie http://damienhogan.co.uk/
damienhogan
Registered Member
 
Posts: 23
Joined: Wed Jan 23, 2013 11:38 am
Location: Falmouth, Cornwall

Re: Vacuum Pack Curing

Postby wheels » Fri May 10, 2013 1:16 pm

I often vac-pac my dry cured meats. It's a convenient method when fridge space is at a premium. I only do it with 'equilibrium cures' (i.e. the type of dry cures in the forum tutorial). It works fine for me.

I also cure some immersion or pumped cures in vac-bags, sealed but not under vacuum. Again for convenience in storage.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Vacuum Pack Curing

Postby damienhogan » Fri May 10, 2013 1:25 pm

wheels wrote:I often vac-pac my dry cured meats. It's a convenient method when fridge space is at a premium. I only do it with 'equilibrium cures' (i.e. the type of dry cures in the forum tutorial). It works fine for me.

I also cure some immersion or pumped cures in vac-bags, sealed but not under vacuum. Again for convenience in storage.

Phil


Great I shall be giving it a go.
Check out my recipes from dabbling in the art of Charcuterie http://damienhogan.co.uk/
damienhogan
Registered Member
 
Posts: 23
Joined: Wed Jan 23, 2013 11:38 am
Location: Falmouth, Cornwall


Return to Curing Techniques

Who is online

Users browsing this forum: No registered users and 13 guests