I know there is a long homemade sausage post on this forum but I want to talk bacon and pancetta.
I have a FoodSaver and wondered if I could use the foodsaver bag - just seal it no vacuum - to brine my pork bellies for bacon and pancetta. I know the 2 gallon ziplock bags are recommended in most books. The ziplocks do admit some small amount of air and the foodsaver bags are air-tight. Will this work?? Also will it work to just put the pork belly into a lock-n-lock container and just turn the container over every other day??
I am looking for alternatives to the ziplock bags. Ziplocks can and do leak. Foodsaver do not leak and lock-n-lock do not leak.
What do you guys think??
BTW I just got my copy of Charcuterie: The Craft of Salting, Smoking, and Curing and I am assembling the necessary 'stuff' to make my first pancetta. Link below to see what this book is all about.