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I need some bacon advice

 
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suckaass
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Joined: 06 Apr 2011
Posts: 688
Location: The Pacific Northwest

PostPosted: Sun Dec 23 12 11:59 pm    Post subject: I need some bacon advice Reply with quote

Yesterday, I mixed 5 lbs of pork belly with Harry's honey cure recipe. This is the forth time I've made this, and its always been great, but this morning when I opened the fridge, I found out that the 2 gal ziplock bag I used leaked about 2-3 Tbs of liquid.

I can deal with the mess, but I'm concerned that I might not have enough cure left in the bag to safely cure the meat because I plan on cold smoking for about 10hrs.

Should I start over? Or add more cure? Or do you think it's ok?
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Mon Dec 24 12 12:37 am    Post subject: Reply with quote

leave it, there is nothing wrong with that happening.

Salts and sugar draw out liquids, the cure and salt migrate through the meat at about 1/4" per 24 hour period (from all sides)
just use your normal curing time, smoke, & enjoy
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Mon Dec 24 12 3:09 am    Post subject: Reply with quote

Ditto!
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suckaass
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Joined: 06 Apr 2011
Posts: 688
Location: The Pacific Northwest

PostPosted: Mon Dec 24 12 7:19 am    Post subject: Reply with quote

Thanks guys!
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