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  1. mark bacon

    BACON DRY CURE, DRAIN OR NOT TO DRAIN, THAT IS THE QUESTION

    I have 54 lbs of pork belly that I am curing.  The bellies I got fresh in Chicago from a meat packing house including one that was a  Berkshire belly and they are generating more liquid than any bellies I have had in the past.  Should I drain the liquid or should I continue to flip the bellies...
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