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?
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?