no moisture

[ribob]

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.

 

[meateater]

Sometimes that happens, I have belly bacon curing right now and very little juice, my last batch had alot of juice. 

 

[tjohnson]

I add a couple oz. to get things started.

Got Some BBB curing right now

Todd

 

[daveomak]

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

Lucky dog.........................

 

[tjohnson]

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

Lucky dog.........................

Good Call

Don;t the call that "Enhanced"?

LOL!

Todd

 

[daveomak]

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