PAINTED PEGGIES Posted January 16, 2013 Share Posted January 16, 2013 I have a new kitchen toy...a Food saver! I am going to make pork belly bacon for the first time and was wondering if I should vaccu seal it after putting the spices on? I have marinated things this way and it works so well. Or does it NEED air in the bag? Sorry for the silly question! Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted January 19, 2013 Share Posted January 19, 2013 the salt is going to pull out some water from the bacon so if you do vacuum seal, don't take all the air out. Link to comment Share on other sites More sharing options...
Patronick328 Posted January 25, 2013 Share Posted January 25, 2013 Are you actually going for a cure on the belly? I buy pork belly and slice it into rashers and then sprinkly it with salt and pepper and cook it like normal bacon. I really don't think I could go back to normal bacon again after this (though I will try smoking pork belly to make it into actual bacon when it gets warmer than 5 degrees outside). Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.