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A new bacon question

post #1 of 6
Thread Starter 
My second try.
Using bear,s (thanks) method, just pulled out two slabs out of the refrigerator after 9 days.
Was there supposed to be any liquid? The meat was slimy but no real amount of liquid.
In comparison, the pork loin I put in cure yesterdays has quit bit of liquid already.
On both pieces of the belly the ends were a brown grey, why. When I cut the pieces in half they were a nice red all the way through. There was no real smell, just sweet from brown sugar.

Any ideas

post #2 of 6

As long as it was red all the way thru your good to go.

post #3 of 6

The salts will pull moisture out of the meat at first, then some will re-absorb.  Your loin will probably wind up with less liquid than it has now when finished curing.  Al is right: if red through, you're good to go.

post #4 of 6
you should be okay, and I agree i'm willing to bet your loin will re-absorb some moisture later on
post #5 of 6
Thread Starter 
Thanks guys
I did not know that about the reabsorption of liquids
post #6 of 6

Watching the curing process can make you crazy.  Sometimes you get moisture and other times it seems to reabsorb.


If your cure and time were on point, you have nothing to worry about.  Having said that, be sure your fridge is not so cold that it slows down the curing process. The wired probes we use in the BBQ pit work pretty well in the fridge, too!


Good luck and good smoking.

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