Hi Bear - I'm trying this recipe as we speak, and the meat has been in the fridge for about 6 days now. My concern is that there isn't a lot of juice - I made bacon a month or so ago, and there was a lot of juice in the bag. But with this, there is very little. I did vacuum seal this one - on the regular bacon, I just put that in ziploc bags. Is that the difference?
Each hunk of meat is different:
I've had some with a whole lot of juice, and some with hardly any.
They all ended up fine.
It's a little late now, but in the future you could add a couple TBS of water to the bag to help transport the cure & seasonings. That would be best done by the 2nd or third day, or sooner.
Also, when you do get a lot of juice, don't dump it out until the curing is completed.
You could also add a couple extra days for curing, and don't forget the Salt-Fry-Test, after curing, to check the center for color.
Bear