Bacon packaging plastic

[fallis10]

I’m about to vacuum seal 22 pounds of bacon I cured. I realized that the plastic sheets that store bought bacon is laid on would be great to use so I can store the vac packed packs much easier. Does anybody know where to get “bacon plastic” or what it is actually called?

[Deepwoodsbutcher]

Not sure where you would buy that, but you could use foam meat trays or make a reusable option by cutting disposable/ flexible cutting boards to your desired size.

[processhead]

fallis10
What size packages are you planning on making? I have had good luck taking sliced bacon and “stacking” it, semi-freezing, and just bagging and vac-packing it.

[johnsbrewhouse]

fallis10 It’s called bacon board and used in commercial packaging. Probably very hard to find for the home users.

[fallis10]

processhead not sure yet. It is 22 pounds divided amongst 3 families so hopefully it’s not something like “8 slices per pack please” because I’ll go insane. I planned on shingling it like I do for myself when I do just a 10 pound belly and other peoples’ wants aren’t involved. Reaching into a vac bag to shingle a thousand slices of bacon seems like something I don’t want to do. The bacon board was so I could quickly lay it out on the board and simply slide the bacon into the bag. Much easier that way I would have thought.

[fallis10]

Deepwoodsbutcher the cutting boards would get expensive fast. I’ll likely have about 60 packages when I’m done sealing it all. I could always grab some foam trays from the store I’m cutting at today….

[Tim Evers]

How about parchment paper? You can often pick up precut sheets also which if you are lucky might make it easier to use.

[Tim Evers]

Lay out the strips of bacon on the parchment paper and than fold the extra over the top of the bacon and then the bacon will not stick to the vacuum bag on either side. You could even use the cutting board idea as something stiff to slide it into the bag with and then pull the cutting board out using it like a pizza peal. The parchment paper will keep the bacon from sticking and when vacuume seal it visually almost completely disappears.

[Deepwoodsbutcher]

fallis10 if you’re just looking for it to be shingled inside of the vacuum pouch, the trick it to put your slices together neatly in a “brick”, like if it were unsliced slab bacon. Slide it into the bag and then just kind of squeeze down on it. It will lay down to one side and shingle nicely. A bit difficult to explain (wish I could post video), but this is how we did it when doing 50-60 bellies worth at a time.

[Deepwoodsbutcher]

fallis10 yes, it would add up with the amount you are doing. Not a good choice if you are packing for others. This could be a reusable option for personal use. I personally would skip a tray all together.

[Deepwoodsbutcher]

Tim Evers good idea to use a cutting board like a vacuum pouch prep plate. Don’t have to leave it in the bag, thus a cheap option.

[DJS303]

Dollar Tree sells chopping mats that would probably work for what you need. They sell in package of two 11x14 mats for $1.25.

[Departing Contestant]

it is called “bacon paper/boards” (no surprises there) sold in large quantities
Cut-up the cheap Walton’s flexible cutting boards or use the 14 X 11 vac bags

[mhighland69]

fallis10 There is a site called eplastics.com they carry polypropylene sheets that you can cut to size. These sheets are USDA approved and the last time I bought from them a 0.030 thick 24"x47" sheet was about $9.00 I’m just going to make a suggestion as I cure and smoke a lot of bacon at home. I have used pork belly & pork butt you will save a lot of time and money if you leave the bacon in pre cut slabs I cut mine into 6" wide x 10" long stick in a vacuum seal bag a seal it up. Leaving the bacon in block form makes it easy to stack, is a better product in my opinion, I have never had a complaint from anyone having to slice their own bacon before cooking it. Especially when it’s given to them, and they understand the work you put into it.

[Deepwoodsbutcher]

mhighland69 I too, am a fan of slab bacon.

[processhead]

mhighland69
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.