My last pork loin I did (Jalepeno), I hardly got any fluid. Typically I get a good amount. When I smoked it, it came out nice and pink and had that nice iridescent shine to it. This loin I have in the fridge now (Maple) it's giving off alot of fluid. This is just a thought, I wonder how much of my loins are "altered" before I start with them, some more or less with injected fluid, some may take more than others?? I have heard of folks that do bellies that get A LOT of fluid. <font color="blue"><b>I would not fear,</b></font id="blue"> also let youre nose tell you if something is wrong. When you cure, it's amazing on how much there is NO Smell even after 21 days of curing. My wife can smell a mouse fart, she would be the first to tell me if something is wrong. She is always the first in line to try the BACON and she comes from a family that when they eat steak they judge it on how well it is done by how dry and flavorless it is-one once of pink and back it goes. What can you say but IN-LAWS.
If a man says he knows anything at all, he knows nothing what he aught to know. But...