austyn
Newbie
Difficult - either take a guess dependent on how much is left in the remaining bags i.e. which one has the least and pour it back in or start from scratch
So I'm in the process of curing 9lbs of pork bellies for bacon right now. I cut the slab into 3 smaller slabs so they would each fit into the larger zip bags I have. 2 days in I have noticed that 2 of the 3 bags have sprung leaks. I have the bags in a large pan in case this would happen, but my concern is that I have read not to discard the liquid in the bags as it will reabsorb into the meat. Should I be concerned that I have lost some of this liquid?
Dump all the liquid into a stainless steel stock pot, put the bellies in and weight them down with a 1gal zip lock bag filled with water, then rotate them daily.
Randy,
Unless you have a dedicated fridge for this I would recommend putting the smoked bacon in bags to rest just finished 10lbs last night and the better half didn’t complain of everything tasting like smoke (learned from the first time and bear saying to do that lol)
Where does one get Tender Quick?
A little late to the party, just saw this. I wonder if at this point, with 2 out of 3 bags leaking, I think I would abandon the dry brine and move the bellies into an equilibrium wet brine like Pop's to finish.So I'm in the process of curing 9lbs of pork bellies for bacon right now. I cut the slab into 3 smaller slabs so they would each fit into the larger zip bags I have. 2 days in I have noticed that 2 of the 3 bags have sprung leaks. I have the bags in a large pan in case this would happen, but my concern is that I have read not to discard the liquid in the bags as it will reabsorb into the meat. Should I be concerned that I have lost some of this liquid?