Frist bacon is about doine with cure- have a question

[bilder]

My bacon is due to come out of cure today and I have noticed that while earlier on some liquid came out of the bacon, today there is not much liquid in the bag.  Is it normal for some of the liquid to reabsorb back into the meat?

I am curing two cuts that weigh between one and one and a half pounds each, so there was not a huge amount of liquid to begin with. I used MTQ with some brown sugar for cure.  I have found a local source (three actually) for Cure #1 since then. Going to pick up a roast or loin today and get it started.

Can't wait to rinse, soak and smoke these. If I did not mess up that is.

[FLBentRider]

The meat should have firmed up from the curing process.

If there are any soft spots, cure an extra day.

I usually end up with an increasing amount of liquid.

[Habanero Smoker]

What type of bacon are you curing? The liquid being reabsorbed, is common especially after the first day or two. Generally it is not that noticeable; though you may catch it more when you cure loins.

[bilder]

These are belly cuts.

I checked them out and they look alright and smell ok.  Looks like bacon to me. Rinsed them off and soaking them as we speak.

There was not much liquid that came out of them, so what little there was I noticed when it went back in.  I would suspect that larger cuts or those with more meat than fat would give up more fluids.

Will smoke them up this evening and have a slice or two for breakfast in the morning.  If I get sick and die I will know something was wrong.  ;D

[Habanero Smoker]

It also depends on the meat itself. I have had bellies that have given off a lot of liquid, and some that gave off very little. Same with other cuts of meat, such as loins or shoulder.

[bilder]

Ok, I could not stand it anymore.....

Cut off a slice and fried it up.  Man that is some tasty bacon!  Can't wait to try it once I smoke it up.  Resisting the urge to cook some more.

[Smokeville]

Ok, I could not stand it anymore.....

Cut off a slice and fried it up.  Man that is some tasty bacon!  Can't wait to try it once I smoke it up.  Resisting the urge to cook some more.

Welcome to reality Bilder! I knew there was no way on God's green Earth you could wait!

My big regret in life is that I didn't learn how easy all this great stuff is to make a number of decades ago! With the right advice, of course!

*sigh*

Rich

[bilder]

Welcome to reality Bilder! I knew there was no way on God's green Earth you could wait!

My big regret in life is that I didn't learn how easy all this great stuff is to make a number of decades ago! With the right advice, of course!

*sigh*

Rich

I hear ya there.  Been smoking jerky and salmon all these years when I should have been curing some meats as well.  I know what I will be doing all winter long.

[bilder]

Better take a photo before the wife and kids eat it.