seth I made a batch a week ago out of pork loin , a honey jerky seasoning and Hi-Temp Swiss cheese in 19mm collagen casings. Came out great!
I purchased some of the smaller meat lugs and some lug liners. Are the lugs and liners safe to make bacon in? I am trying the dry rub bacon and don’t want to get sick or ruin pork belly. Also when the bacon makes liquid in the lug do you pour that out each time you flip the pork belly over?
gerygaub Yes, the smaller meat lugs, which are also called Gray Poly Pans are perfectly safe to make bacon in, that’s what I used both of the times I have recently made bacon here! If you want to pour out what the belly has expelled you can, it’s not 100% necessary though. When I vacuum seal a belly after dry rubbing it I don’t worry about opening it every few days to pour out the water and I’ve never had a problem with it.
So I can vacuum seal the belly with the vac sealer and after the 5 to 7 days remove it and smoke it?
gerygaub Absolutely, that is what I have done with the bellies in the past they always turn out fantastic! Good luck and let us know how it turns out!