Just joined the forum. Got a COS for Christmas. Trying my hand at bacon.
Got a 4# slab of pork belly. I used 1/4 cup salt, 1/4 cup brown sugar and 2 tsp pink salt. Rub, wrap with cling wrap and fridge on a cookie sheet.
Next day there was alot of liquid on cookie sheet. Unwrap slab, apply new cure (same amount) and back to the fridge. Left there 2 days flipping occasionally. More liquid on sheet.
Yesterday (day 4) I removed, added more cure, wrapped and back to fridge. Today there is no liquid on pan, just a little on bottom side of slab inside the clingwrap. Some soft areas where it is thickest, 2"or so, but getting pretty hard all over.
After 7 days I plan on rinsing, drying and smoking to 150F internal.
The more I read I see people do not remove the liquid. I dont think it is inherently wrong is it?
Adding new cure the whole time. Not too much pink salt? seems I am way below what I have read as high levels but I did keep applying new cure.
One think I saw in some of these bacon threads here and not anywhere else I read is resting after smoking. What is the thought process behind that?