Lugs for bacon curing

Discussion in 'Cooking Equipment Reviews' started by kokopuffs, Feb 3, 2010.

  1. kokopuffs


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    Home Cook
    Tomorrow I begin curing 17+ pounds of pork belly (2 slabs) into bacon. My question is this:

    Usually I divide each slab in half, rub it with cure and then place each half slab into its own 2 gallon ziplock bag to cure for the next 7-10 days depending on thickness - 4 half-slabs total. Would it not be recommended to leave the slabs whole, undivided, rubbed with cure and placed one atop the other into a single covered lug (plastic container) for the curing process?