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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Bacon Curing Question

I have 5lbs of belly that has been curing for 7 days.  I used the maple bacon recipe from Charcuterie.  My question is how much liquid should or should not be in the bag after the cure?

This is my first attempt at any cured meat and was just trying to get a feel if i am getting good results.

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