I did not know this....

[Oldman]

I read a couple of posting about the liquid that formed when curing the butts and what to do with it. The advice was to NOT throw it way. Good advice. Now this is the reason:

<b><font color="green">Salt will only penetrate the meat in the form of liquid brine. Dry salt forms brine when it comes in contact with the natural juice of the ham. </font id="green"> </b>

So now we all know the reason why! And you are quite Welcome~~LOL!