How about parchment paper? You can often pick up precut sheets also which if you are lucky might make it easier to use.
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.
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.
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.
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.
Dollar Tree sells chopping mats that would probably work for what you need. They sell in package of two 11x14 mats for $1.25.
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
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.
mhighland69 I too, am a fan of slab bacon.
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.
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!
