I started 2 pork bellies curing 8 days ago. They are dry. No juices have escaped. Is this a normal thing?
My cure was applied dry and I checked the math and the ratios are correct I even asked in a post Here: Brining bacon in a bag?
The temperature is sitting at 3C. They are in zip-lock bags and get turned daily.
I noticed the butchers bag with the belly had some liquid in it. I will check with him to see if for some weird reason they were pre-cured(long shot I know).
I am sure I am worrying for no reason but NO liquid?