Dry vs Wet Timing

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webs05

Newbie
Original poster
Apr 15, 2019
28
14
Quad Cities IL
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.
 
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