Makin Bacon Question

bander7003 · Dec 4, 2013

I decided to try my hand at curing bacon. I got about 5#s of side bacon to cure. I followed a receipe that I found here that called for 1T of Mortons Tenderquick for every pound, as well as a few other spices. I rubbed the tenderquick and spice all over, put it in a large ziplock bag and put in the spare refrigerator for a week. I turned it every day. The directions said it would produce liquid over the week, but this did not. Not certain if I did something wrong. Any thoughts?

gtr · Dec 4, 2013

I wouldn't worry about it - sometimes it produces liquid, sometimes it doesn't. The slab should feel pretty firm.

HookedOnQ · Dec 4, 2013

I just cured 5lbs myself. I divided it in half and did half with tq and regular sugar and half with tq and brown sugar. Half produced a lot of liquid the other half very little liquid. Did a test fry last night before smoking and both tasted great so I say dont worry about it im sure it will turn out great

SmittyJonz · Dec 4, 2013

I thought it was called " Birds n the Bees" Question

IamMadMan · Dec 4, 2013

gtr said:
I wouldn't worry about it - sometimes it produces liquid, sometimes it doesn't. The slab should feel pretty firm.

^ +1 True... Sometimes it produces a little liquid and then reabsorbs it leaving it looking dry. The important thing is you used a proper cure at 1 Tablespoon per pound of meat. Also note that side bacon has a 1 to 1 meat to fat ratio which will produce less liquid than the belly.

Be sure to rinse the extra salt out so it isn't overly salty.

Makin Bacon Question

bander7003

Full Fledged Farker

gtr

somebody shut me the fark up.

HookedOnQ

is one Smokin' Farker

SmittyJonz

somebody shut me the fark up.

IamMadMan

somebody shut me the fark up.

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