Curing some bacon. Went for an equilibrium cure and added to it maple syrup and kecap manis. I didn't go overboard with amounts, just added maybe half a cup of each to a 9lb slab of bacon. Put it in with the ingredients for the cure.
10 days in and there is a lot of liquid in the bag. Did I essentially create a wet cure? Does the timing change at all when there is a lot of liquid involved? I was going to shoot for 14-21 days of cure time.
10 days in and there is a lot of liquid in the bag. Did I essentially create a wet cure? Does the timing change at all when there is a lot of liquid involved? I was going to shoot for 14-21 days of cure time.
