Salt & Sugar bacon Cure question

[Taztriple]

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

 

[SmokinEdge]

Leave the liquid in the bag. Some meat pieces will make more and less liquid, usually the meat will reabsorb most of it but it usually takes more than 7 days for that to happen. Also turn the bags over every day or every other day.

 

[Taztriple]

Leave the liquid in the bag. Some meat pieces will make more and less liquid, usually the meat will reabsorb most of it but it usually takes more than 7 days for that to happen. Also turn the bags over every day or every other day.

Thank you, yes I do turn the bacon everyday.