I am on board as well. Pre-sliced, pre-ground processed meat is convenient, but at the cost of quality and poorer shelf life.
Whole cuts stay fresher and maintain their color much better than sliced product.
Just picked up 6 half bellies bout 6lbs each. I’m using Walton’s bacon dry cure. How many can you stack on top of each other in the cooler. Fat to fat, lean to lean.
Right on, being smaller half bellies I was able to do two stacks of three in one lug. I plan on rotating them daily. I love the meatgistic community!
Jonathon I individually vacuum seal, stack em high and rotate daily. I haven’t run into any issues.
I like that idea!
One more question guys, should you pour out the liquid that accumulates in the tub, or does that discard necessary cure components?
treybone4x4 I discard the liquid after the curing is done, no need to do it sooner. I stack my bellies in large 2 gallon bags for ease of storing in the fridge and if I remember, to flip them. No real need to do that, just old habit. When I have room in the fridge I stack them on an elevated rack in a lug.
Thanks yooperdog, I appreciate the comment!