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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! 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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