I vacuum sealed my first bacon cure...is this ok?
The reason I ask is some like to drain the liquid that results daily and re-cure daily (or add salt anyway). When I vacuum sealed I left it alone the entire time...besides a daily flipping/massaging. The excreted liquid remained in contact with the belly, in the vacuum seal, the entire curing process for 7 days.
There was a good amount of liquid squishing around. It almost made me think of a brine, but this was a dry curing process.
Is what I did ok...leaving it in the fax seal w/ the liquid...and never re-applying cure/salt?