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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.

Comments

  • For me it was really not all that much, probably less than a 1/8 cup of liquid.
  • Richard FlRichard Fl Posts: 8,080
    I think that the amount of liquid is not important as it has do do somewhat with the amount of fat.
    I like to rinse a few times and hold overnight to let it rest.
    Here is how I did the last few batches:

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1101545&catid=1

  • I have the same recipe coming out this afternoon. There is not a ton in there. I did use maple syrup so I have more that 1/8 cup, but I put more syrup that that in there. I wouldn't worry too much about it.


    Keeping it Weird in the ATX
  • BigWaderBigWader Posts: 670

    I think it has something to do with the feel of the meat.  It should have firmed up compared to how it felt 7 days ago.  How much and how firm - that is something I still have to learn.

    I was amazed at how firm my Canadian Bacon was last night after 7 days in wet brine.

    Toronto, Canada

    Large BGE, Small BGE

     

  • I make back bacon all the time.. (I'm Canadian..we call it back bacon)....It actually takes 6 days to cure a loin.. the 7th day is just extra for precautionary measures...  it should feel like zombie flesh when its done..lol.   Also slice a few pieces for your fry test after you soak it... you should have noticeable penetration of nitrate throughout the thickness of the loin. 
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