no moisture

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ribob

Newbie
Original poster
Mar 20, 2011
29
11
Rumford, Rhode Island
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.
 
Sometimes that happens, I have belly bacon curing right now and very little juice, my last batch had alot of juice. 
th_dunno-1%5B1%5D.gif
 
I add a couple oz. to get things started.

Got Some BBB curing right now

Todd
 
It depends if the meat packing plant "pumps" the meat to add weight. You must have an "au natural"  chunk of meat.

Lucky dog.........................
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It depends if the meat packing plant "pumps" the meat to add weight. You must have an "au natural"  chunk of meat.

Lucky dog.........................
241.png


Good Call

Don;t the call that "Enhanced"?

LOL!

Todd
 
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
 
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