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Dry cure problem

post #1 of 6
Thread Starter 
Just wondering if there's anything I can do. I have the bellies in the fridge curing however there's hardly any water/moisture in the bags. Is there anything to do or is everything ok and just go through the process. Thanks
post #2 of 6
What recipe did you use for the cure.

Sometimes I get alot of liquid and sometimes I dont. I use tender quick for a dry cure.
post #3 of 6
Flyers, evening..... when I "dry brine" bacon or corned beef, I like to add a couple TBS of water to the bag, just to keep the surface wet and have the cure and spices equally distributed over the surface... If the meat sucks up all the liquid, I will add another TBS or 2..... Then turning and massaging daily or so...

post #4 of 6
Thread Starter 
I'm using cure #1. And it's the basic cure salt sugar and the curing salt. Last time I had plenty of moisture in the bag this time not so much
post #5 of 6
The last batch of bacon i dry cured (it came out last week) had no liquid brine left in the bag but the batch before had quite a lot. It seems to depend on the meat as to whether all of the brine is reabsorbed. If you are confident that you have used the appropriate amounts of salt and cure and that there is no chance that the brine has simply leaked out then i dont think that you have anything to worry about.
post #6 of 6

Did you add any Brown Sugar?


I always add Brown Sugar to counter the Salt, and the Brown Sugar turns to liquid in a hurry, and helps transport the Cure through the meat.


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