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2nd round of curing... no liquid

Discussion in 'Bacon' started by smokeybo, Apr 11, 2019.

  1. smokeybo

    smokeybo Newbie

    So after my first batch of bacon I got a ton of request for orders
    I started dry curing a second batch and am 8 days in but I have no liquid in the bags
    This go round I used the appropriate amount of salt (actually a lil less than the recipe calls for) because last time I was 5x-6x over the recipe.

    Any ideas why no liquid in the bags?
    Is it because of the salt not being in there to pull out moisture?
  2. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    What are the "appropriate" amounts you used....
  3. fivetricks

    fivetricks Smoking Fanatic

    The last time I did dry cure belly bacon, I never saw any liquid either. Mine came out fine. I used 1.12g/lb cure, 8g/lb sugar, and 4g/lb salt. Not sure if this is close to what you used or not.
  4. Holly2015

    Holly2015 Master of the Pit OTBS Member

    Most of the time when I cure bellies they expell very little moisture.

    As long as the cure was properly matched to the meat and its helped int he right temperature range for the duration of the curing process you'll be fine.
  5. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    Bellies I have cured, some exuded moisture, some didn't.. Usually after the 10-14 days, any moisture was re-adsorbed...

    Did you by chance, reverse the salt/sugar amounts ???
  6. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Yup---They're all different.
    Some give off a lot, some very little.
    Much gets absorbed back in before the curing is done.
    I would definitely do a Salt-Fry Test after curing, and check the color in the center, because the cure needs some liquid for transportation into the meat.

  7. smokeybo

    smokeybo Newbie

    Definitely not reversed
    I put the same amount of sugar/seasoning as before but this time I pretty much did a "low sodium" version on salt