I am in the process of curing bacon for the first time. I am using your dry rub bacon cure. It’s four days into the process turning the slabs once a day sealed in ziplock bags. One is 3.7lbs and the other is 4.5. The refrigerator is holding a 36.1 F temp. My concern is that there is very little to no liquid being produced. Thoughts?

]]>https://waltonsdev.nodebb.com/topic/2999/no-liquid-during-cure-processRSS for NodeThu, 10 Sep 2026 20:53:08 GMTThu, 03 Dec 2020 00:26:48 GMT601oldfart Don’t worry about that. Part of that could be how much water (if any) the belly was pumped with before you got it.

]]>https://waltonsdev.nodebb.com/post/25628https://waltonsdev.nodebb.com/post/25628Thu, 03 Dec 2020 15:53:02 GMT1oldfart you won’t get a lot of liquid, you may get enough to create a thick paste/slurry. Did you use any liquid liquid, e.g.honey, maple syrup, etc… That would give you more of the wet base you are expecting. Also, the quality of the belly, protein vs fat ratio will limit what the cure can penetrate. Moisture will be pulled from proteins and not from fat. So if you have a fatty belly very little moisture.

]]>https://waltonsdev.nodebb.com/post/25609https://waltonsdev.nodebb.com/post/25609Thu, 03 Dec 2020 04:55:50 GMT