On the foodsaver issue a guy at work told me he lays his fish fillets on a cookie sheet and sets it in the freezer for awhile then transfers them to the bag and it takes care of the liquid problem. I wonder if putting the stuff like corn or pumpkin in the bag then the freezer for awhile before you seal it would work on that stuff?

I'll keep that in mind! Thanks.

makin bacon
I've a bunch of pepper flakes still on the cured meat after rinsing and drying. is that OK?
It don't look like Jayme's.
just

I’ve never had a problem with leaving flakes on the meat actually when I do jalapeño bacon I want the seeds stuck to it for a little extra kick.

Looks Awesome ADC

That looks great Jayme! Where do you get your pink salt?

Wal Mart has pink salt. Probably any grocery store.

just

Is it the curing pink salt or just salt that is pink? I’ve seen the large grain regular salt that has a pink tint but it’s not the curing pink salt.

Just emailed this to myself, gotta try it.

My Walmart has Himalayan Pink Salt not Prague #1 pink curing salt. Big difference. Not saying your Walmart doesn’t have it just be sure what you are getting. Google a search for “ curing salt, where to buy”

So I used Himalayan pink salt. Haven't smoked it yet. Whats the difference gonna be?

That's what I did , otherwise you ruin a food saver , as there's a lot of juice that plugs the machine.
Ruined a machine thinking the tray would hold the juice .

If you used Himalayan pink salt it's not cured. The pink salt ADC was talking about is a cure. The difference is going to be that you will have a pork roast, not bacon.

That’s a common misconception but salt IS the cure. Pink curing salt is 93.75% table salt and 6.25 sodium nitrite. The sodium nitrite is there as an added measure to help prevent botulism and once it converts into a nitrate it gives it the pink color you see in the store. I cure hams every year with only kosher table salt and I assure you they are cured hams when it’s done not pork roast. Himalayan pink salt has 84 trace minerals, which could influence the taste on the cure but it will still be cured.

I ordered it online Shawn, several years back so I have no idea where, sorry.

Here is some...

https://www.walmart.com/ip/The-Saus...Salt-for-Meat-and-Sausage-4-oz/643732973

I would think that any place that sells sausage seasoning and supplies should carry pink curing salt. Morton makes a product called tender quick that is the same thing. Grocery stores may carry it.

People were making bacon and hams for centuries before there was curing salt.

If bacon comes out to salty it needed more time soaking in fresh water before smoking.

If to salty after smoking all is not lost just open the package and soak the slices in fresh water for 15 minutes to an hour. This has saved my bacon in the past.

Thanks mister.

I fried some before smoking. Tastes ok.
I did a lot of studying about curing after I read Angela's post and found that the salt is what does the curing.---it removes the water.
Thanks all for your comments.
just

Well I guess I learned something today. I thought the nitrites found in pink prague powder was a required ingredient in cured meats such as sausage, ham and bacon.