Curing Newbie Part 3

[DaveT261]

I am on my 3rd day of curing and ne meat has not made any liquid.  I know Hab said not to pour it off after 3 days like the recipe said and now I am worried it is not curing.  Is this common??

[NorthShoreMN]

It can depend on how fat the meat is. I have found some fat pork belly don't give up much liquid. It can also depend on the temperature in the refrigerator. Cold slows down the process. There will be others with more experience on before long. 

[beefmann]

based on my  experiences on curing hams,  Canadian bacon, bacon, pastrami and at least 600 lbs over the  years,,,  some times you get no liquid,,, very  little  to a  lot depending  on the meat, sometimes it  was frozen by the manufacturer and in my  experience seems to be  drier like your  experiencing. dont  sweet it to  much.. .continue on
   

[Habanero Smoker]

Hi Dave,

You should keep everything in one post. That way it is easier to look back what has been done and helps us to respond better to what the possible problems could be.

I don't know if it is common, but it has happened to me on several occasions, where I don't get as much liquid as usual. After measuring out the Basic Dry Cure, did you add any extra sugar before applying it to the meat.