Hi all,
Apologies in advance if this is the wrong thread.
I have been trying my hand at bacon curing, I am only using salt and sugar, it works well, but I want to know if I should be leaving the liquid that is drawn out by the cure in the zip lock bag for the duration of the cure?
I am curing shoulder, collar and loin back pork to make the bacon, all of which has a lost of liquid content, if I drain the liquid will I be losing all the brine solution, essentially slowing or stopping the cure?
The majority of the liquid comes from the first 2 days of a 5 to 7 day cure. This is the loin back bacon after 4 days ( shon at this angle to highlight the volume of brine.
Thanks
Apologies in advance if this is the wrong thread.
I have been trying my hand at bacon curing, I am only using salt and sugar, it works well, but I want to know if I should be leaving the liquid that is drawn out by the cure in the zip lock bag for the duration of the cure?
I am curing shoulder, collar and loin back pork to make the bacon, all of which has a lost of liquid content, if I drain the liquid will I be losing all the brine solution, essentially slowing or stopping the cure?
The majority of the liquid comes from the first 2 days of a 5 to 7 day cure. This is the loin back bacon after 4 days ( shon at this angle to highlight the volume of brine.
Thanks