So the meat is still wrapped in foil tightly, which makes me wonder: Should I be worried that seemingly no liquid left the meat? I thought the curing salt is supposed to suck liquids out of the meat, but where would they go if wrapped tightly in plastic foil?
I am concerned that I used way not enough curing salt as according to the instructions only very little is supposed to be used. As seen on the picture, the meat looks nice reddish, but turning it over did not reveal any liquid in the foil.
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