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Old 12-04-2013, 03:39 PM   #1
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Default Makin Bacon Question

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?

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Old 12-04-2013, 03:44 PM   #2
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I wouldn't worry about it - sometimes it produces liquid, sometimes it doesn't. The slab should feel pretty firm.
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Old 12-04-2013, 04:19 PM   #3
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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
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Old 12-04-2013, 04:30 PM   #4
somebody shut me the fark up.
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Old 12-04-2013, 04:42 PM   #5
somebody shut me the fark up.
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Originally Posted by gtr View Post
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.
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