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doodle91

Newbie
Original poster
Jul 8, 2017
1
10
Virginia usa
I'm new to the forum from va. Trying my hand at curing and smokong bacon I thawed my pork belly with out a solid plan so I just used morton sea salt and brown sugar. I did this last night and woke up to a bag full of liquid. Should I dump the liquid out periodically or just let it eat for the whole week?
 
You didn't use any cure in it?

You need more than salt & sugar to cure bacon.

Your need cure #1, or Morton TenderQuick.

Al
 
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