First CB advice

[freshmeat]

This is my first attempt at CB. I have had loin (full loin not tenderloin, trimmed and cut into 3 sections) in cure since last Friday, turning daily while in zip lock bags with minimum amount of air I could create. I followed directions weighing each piece to determine cure and spice amounts.

The questions I have are, the appearance of my little project now after seven days. They have created liquid, but appear to have had major shrinkage in size, this does not seem normal compared to the Qviews I have seen here. Any ideas, just cut of meat dependent?
Also, when cutting a piece for the fry test, many mention taking a slice from the middle. Do I whack these in half creating twice as many pieces for a taste, or just off the end?

Much thanks in advance.

 

[mballi3011]

Tonights my night for first answers. The liquid in your cb is normal and the shrinking is also normal. The cure with go deep into the loin hopefully in about 7-10 days but you can let it stay as long as you want to. I have done them for 2 weeks and alittle longer and the cure will just go deeper and more flavorful the loin will be. As far as the fry test just cut some off the end you don't have to cut it in two and take your peice from the center. Make sure you rinse the loin really good and then soak it for serial hours and change the water atleast every hour. Good Luck and happy bacon making.

 

[desertlites]

yes Mark is correct-all is normal,and NO u need not cut from the middle-and yes soak in water with changes each hr. or so-I just cured 10#s this afternoon-mine always reduce somewhat in size after cure time.good luck

 

[ronp]

Sounds like you have it.

To make sure it is cured all the way through and I am sure it is, I still use a filet knife and take a small plug out of the middle to be sure, no need to cut in half. But then I don't cure for 10 days, more like 3-4.

Good luck!