Escaping Store-Bought Mediocrity: Mastering DIY Bacon at Home

[@robh1789]

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.

[@theeclecticchef]

Keeps the cure tight and lets the bacon "stew" in the seasonings. Also takes up less room.

[@robh1789]

@@theeclecticchef thanks for that :)

[@JimsMopars]

I slice mine with a kitchen mandolin.

[@brucelee5576]

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.

[@bks7842]

Can you leave in bag for more than 7 days?

[@theeclecticchef]

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.

[@MikeRinger]

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.

[@bks7842]

@@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.

[@theeclecticchef]

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.

[@BurntOrangeHorn78]

No sugar (burns too easily) and not Nitrates because my body does not need them.