- Feb 9, 2009
- 27
- 12
Hi all,
I've been enjoying gleaning info from this great forum and now I have a bacon-making question.
I'm doing a dry cure and am wondering if I need to drain off the liquids that are extracted from the bellies. I'm finding conflicting info. out there. Some say to allow for drainage while others say to leave the bellies in it. My inclination is to drain off the liquids but then I'm wondering if I also will lose some of my curing spices, salt, etc. in the process. I can easily put the bellies up on racks so they'll stay off the liquids.
I've cured my own Italian Capocollo and sopressata for years but the process is a bit different from bacon. Thank you
I've been enjoying gleaning info from this great forum and now I have a bacon-making question.
I'm doing a dry cure and am wondering if I need to drain off the liquids that are extracted from the bellies. I'm finding conflicting info. out there. Some say to allow for drainage while others say to leave the bellies in it. My inclination is to drain off the liquids but then I'm wondering if I also will lose some of my curing spices, salt, etc. in the process. I can easily put the bellies up on racks so they'll stay off the liquids.
I've cured my own Italian Capocollo and sopressata for years but the process is a bit different from bacon. Thank you