www.sausagemaking.org

Getting ready to start some cured and smoked Canadian Bacon. I normally cure in a food grade tub but I'm thinking of using my vaccum sealer. I would mix up my cure based on weight and put that amt into a quart size butter container and freeze it. Then place the loin and frozen block of cure into vac bag and draw it down and seal it. Once thawed ill be able to easily overhaul each pouch daily. Does curing6require oxygen though?

You can cure in vac bags - I generally don't pull a full vaccum though. There's a technical argument that it could hinder cure penetration but hundreds of people do it successfully on a regular basis.

I always cure in a vac bag... full vacuum and everything...works for me.