Is the vac pack mainly to keep the cure tight against the meat or are there other reasons? I see other methods just stacking it in a tub and turning it. thanks for the good video.
If the piece of pork is larger, it won't hurt to leave it. A couple of days over-run won't hurt either but you will need to rinse the salt and curing solution off very thoroughly after. Soak in water for an hour, even.
In a different video they even suggested cutting a small piece, before it's smoked, and fry it up. If it tastes ok great. If it's too salty, soak in water as you suggest. Then try again. Repeat if needed.
@@MikeRinger That's what I ended up doing. I cut a piece out of the center and fried it, was a bit salty. Soaked for 1.5 hours and after smoking, found it to be not salty enough. This was my first ever attempt and over all, I am happy with it.
I will add that if you stick to the weight of cure mix v weight of meat over saltiness should be less of a problem; but it is important to rinse all the wrinkles in the meat so no cure stays nestled in there.
Mistaking curing salt for pink salt is trouble one teaspoon of curing salt can kill you , please keep curing salt hidden away from children and house guest.
Is the vac pack mainly to keep the cure tight against the meat or are there other reasons? I see other methods just stacking it in a tub and turning it. thanks for the good video.
Keeps the cure tight and lets the bacon "stew" in the seasonings. Also takes up less room.
@@theeclecticchef thanks for that :)
I slice mine with a kitchen mandolin.
No sugar (burns too easily) and not Nitrates because my body does not need them.
Can you leave in bag for more than 7 days?
If the piece of pork is larger, it won't hurt to leave it. A couple of days over-run won't hurt either but you will need to rinse the salt and curing solution off very thoroughly after. Soak in water for an hour, even.
In a different video they even suggested cutting a small piece, before it's smoked, and fry it up. If it tastes ok great. If it's too salty, soak in water as you suggest. Then try again. Repeat if needed.
@@MikeRinger That's what I ended up doing. I cut a piece out of the center and fried it, was a bit salty. Soaked for 1.5 hours and after smoking, found it to be not salty enough. This was my first ever attempt and over all, I am happy with it.
I will add that if you stick to the weight of cure mix v weight of meat over saltiness should be less of a problem; but it is important to rinse all the wrinkles in the meat so no cure stays nestled in there.
Mistaking curing salt for pink salt is trouble one teaspoon of curing salt can kill you , please keep curing salt hidden away from children and house guest.