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I've got my first canadian bacon curing since last Thursday afternoon [6/23] There is no liquid in the freezer bag yet. Is this normal? I used cure #1 as per directions, 1 teaspoon per 5# of meat.
Enhanced to the tune of $$$$$$/ pound for someone other than the consumer. I hate it when I fry store bought bacon and there is a 1/4" water in the fry pan. UGGHHH