cdavis You are welcomed but I am not a wealth of information, just an information regurgitator LOL!!
no liquid during cure process
I am in the process of curing bacon for the first time. I am using your dry rub bacon cure. It’s four days into the process turning the slabs once a day sealed in ziplock bags. One is 3.7lbs and the other is 4.5. The refrigerator is holding a 36.1 F temp. My concern is that there is very little to no liquid being produced. Thoughts?
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by YooperDog
1oldfart you won’t get a lot of liquid, you may get enough to create a thick paste/slurry. Did you use any liquid liquid, e.g.honey, maple syrup, etc… That would give you more of the wet base you are expecting. Also, the quality of the belly, protein vs fat ratio will limit what the cure can penetrate. Moisture will be pulled from proteins and not from fat. So if you have a fatty belly very little moisture.
1oldfart Don’t worry about that. Part of that could be how much water (if any) the belly was pumped with before you got it.