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Bacon question...

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jabam
jabam Posts: 1,829
in EggHead Forum
My first attempt at makin bacon. Curing a couple of 5 lb chunks of pork belly, it's been two days, and there is a lot of liquid accumalating in the ziplock bags. Should I pour out the liquid or just leave it be? 
Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • DMW
    DMW Posts: 13,832
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    jabam said:
    My first attempt at makin bacon. Curing a couple of 5 lb chunks of pork belly, it's been two days, and there is a lot of liquid accumalating in the ziplock bags. Should I pour out the liquid or just leave it be? 
    Leave it be.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • jabam
    jabam Posts: 1,829
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    Ok...Also followed a recipe I found on the interweb, it called for 1 1/2 tsp of curing salt per 5 lb, is that enough? Doesn't seem like very much to me
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • SirSquatch
    SirSquatch Posts: 109
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    Cure #1 is a level tsp per 5lbs I believe. And yes leave the liquid, taking it out would remove your cure.
    Northern VA - LBGE
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  • SGH
    SGH Posts: 28,791
    edited January 2017
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    jabam said:
    My first attempt at makin bacon. Curing a couple of 5 lb chunks of pork belly, it's been two days, and there is a lot of liquid accumalating in the ziplock bags. Should I pour out the liquid or just leave it be? 
    The accumulating liquid is basically a brine. All the liquid will mix with the cure that you used thus producing a liquid brine for lack of a better word. 

    jabam said:
    Ok...Also followed a recipe I found on the interweb, it called for 1 1/2 tsp of curing salt per 5 lb, is that enough? Doesn't seem like very much to me
    1 1/2 tsp is near perfect for 5 pounds of meat. Remember that it only takes 4 ounces of cure per 100 pounds of meat. You are good to go. 

    Location- Just "this side" of Biloxi, Ms.

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    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • jabam
    jabam Posts: 1,829
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    @DMW, @SirSquatch, thanks guys!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • jabam
    jabam Posts: 1,829
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    SGH said:
    jabam said:
    My first attempt at makin bacon. Curing a couple of 5 lb chunks of pork belly, it's been two days, and there is a lot of liquid accumalating in the ziplock bags. Should I pour out the liquid or just leave it be? 
    The accumulating liquid is basically a brine. All the liquid will mix with the cure that you used thus producing a liquid brine for lack of a better word. 

    jabam said:
    Ok...Also followed a recipe I found on the interweb, it called for 1 1/2 tsp of curing salt per 5 lb, is that enough? Doesn't seem like very much to me
    1 1/2 tsp is perfect for 5 pounds of meat. Remember that it only takes 4 ounces of cure per 100 pounds of meat. You are good to go. 
    Thanks brother!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • SGH
    SGH Posts: 28,791
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    jabam said:
    Thanks brother!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • jabam
    jabam Posts: 1,829
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    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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