No liquid coming out.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

fungus

Fire Starter
Original poster
Sep 23, 2014
30
10
I started 2 pork bellies curing 8 days ago. They are dry. No juices have escaped. Is this a normal thing?

My cure was applied dry and I checked the math and the ratios are correct I even asked in a post Here: Brining bacon in a bag?

The temperature is sitting at 3C. They are in zip-lock bags and get turned daily.

 I noticed the butchers bag with the belly had some liquid in it. I will check with him to see if for some weird reason they were pre-cured(long shot I know).

I am sure I am worrying for no reason but NO liquid?

Gus
 
Should be a NO worry deal..... I have had bellies that are "dry".... When that occurred, I added 1/4 cup of water.... Me figuring, that would keep the salt, cure and sugar, "relocating" for a uniform curing process... I have no idea if that was the right thing to do... Just made sense to me.... If some bellies have a little moisture and all was OK, then the dry ones will too.....

Dave
 
What do you think of the idea of adding 1/4 cup of water and maple syrup and letting it sit for another week. I dont know but I assume the nitrate content should be enough to ward off any bacteria introduced by the maple syrup? I would do that on one of the slabs to experiment.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky