meat lugs

  • 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?

  • Walton's Employee

    @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.

    Good luck!

  • So I can vacuum seal the belly with the vac sealer and after the 5 to 7 days remove it and smoke it?

  • Walton's Employee

    @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!

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  • @txbigly
    I’d say 30-45 days still isn’t too long. I wouldn’t go much past 45 though.
    As long as it is still in the original vacuum packaging, and the packaging doesn’t start to expand (gas released from the meat), you should be fine wet aging for quite some time. When you open the package, you should notice pretty quickly if it sat too long and spoiled. The odor will be quite foul and noticeable. So, I’d shoot for the 30-45 day mark, and you should be good with that.

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