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No liquid coming out.

post #1 of 3
Thread Starter 

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?



post #2 of 3
Should be a NO worry deal..... I have had bellies that are "dry".... When that occurred, I added 1/4 cup of water.... Me figuring, that would keep the salt, cure and sugar, "relocating" for a uniform curing process... I have no idea if that was the right thing to do... Just made sense to me.... If some bellies have a little moisture and all was OK, then the dry ones will too.....

post #3 of 3
Thread Starter 

What do you think of the idea of adding 1/4 cup of water and maple syrup and letting it sit for another week. I dont know but I assume the nitrate content should be enough to ward off any bacteria introduced by the maple syrup? I would do that on one of the slabs to experiment.

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