A lot of the pieces of meat I cure release little to no liquid. It may have something to do with how many times it was previously frozen.
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Pork Belly Safety
- Thread starter Cody_Mack
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If you don't have much liquid you can add a tablespoon or two. It don't take much for a dry cure.
Cody_Mack
Smoking Fanatic
Thanks all, no worries then...
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