I'm hoping someone can give me some insight into this. I am currently curing about 9 lbs of bacon. I have it divided into three slabs. I used a cure made of kosher salt, pink salt and sugar. I have used this recipe before (from makingitprimal's website). The first time I finished in the oven (very good). The second I smoked it (excellent!). still curing the third round. My question is this: none of these cures has resulted in much, if any, fluid build up. The recipe says to turn the bacon and make sure that the fluid is well distributed. well, the first two times there was a little fluid. This time, there is virtually no fluid. Is this an issue? Is there anything I can do next time to ensure more fluid? Do I need to?
Thanks for any assistance, hints and tips!