A new bacon question

Discussion in 'Pork' started by herman4, Nov 30, 2011.

  1. herman4

    herman4 Newbie

    My second try.
    Using bear,s (thanks) method, just pulled out two slabs out of the refrigerator after 9 days.
    Was there supposed to be any liquid? The meat was slimy but no real amount of liquid.
    In comparison, the pork loin I put in cure yesterdays has quit bit of liquid already.
    On both pieces of the belly the ends were a brown grey, why. When I cut the pieces in half they were a nice red all the way through. There was no real smell, just sweet from brown sugar.

    Any ideas

    Thanks
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    As long as it was red all the way thru your good to go.
     
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    The salts will pull moisture out of the meat at first, then some will re-absorb.  Your loin will probably wind up with less liquid than it has now when finished curing.  Al is right: if red through, you're good to go.
     
  4. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    you should be okay, and I agree i'm willing to bet your loin will re-absorb some moisture later on
     
  5. herman4

    herman4 Newbie

    Thanks guys
    I did not know that about the reabsorption of liquids
     
  6. venture

    venture Smoking Guru OTBS Member

    Watching the curing process can make you crazy.  Sometimes you get moisture and other times it seems to reabsorb.

    If your cure and time were on point, you have nothing to worry about.  Having said that, be sure your fridge is not so cold that it slows down the curing process. The wired probes we use in the BBQ pit work pretty well in the fridge, too!

    Good luck and good smoking.
     

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