Beginner

[doodle91]

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?

 

[SmokinAl]

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

 

[submariner]

Welcome and what Al said!!