Pork Belly Question
I'm hoping for a little advice here today. I have two pork bellies curing right now. This will be day six and when I get home from work tonight I plan on moving on to the next stage of the process. I'm somewhat concerned that there is no liquid in one of the bags (3#belly) and the other belly (3.5#) only has a tbs worth of liquid in it. I used the food saver to bag them and left some air in there and now I'm wondering if that was a good idea. I used the correct amount of TQ in each bag, but the no liquid thing is bothering me. Do I have an actual concern here or am I making something out of nothing? Is there anything I should be looking for when I pull these out this evening to ensure I'm not going to make people sick? Can you guess this is my first time working with pork bellies? Thanks everyone for any advice you can give me and a special thanks to ThirdEye for the write up that made me decide to go for it in the first place.