I'm following Ruhlman's Maple Bacon recipe in Charcuterie, and the recipe seems to indicate that the pork belly should give off a fair bit of liquid while it sits for a week in the salt/maple syrup rub. It's been a week, and though the pork belly seems to be firming up, it hasn't given off any liquid to speak of.
Should I be worried? I've never done bacon before.
For the record, this was pork belly from a free-range happy pig, not store-bought, if it matters.
Making bacon: My pork belly isn't giving off any liquid, should I
Started by
abadoozy
, Mar 31 2012 10:25 AM
Charcuterie
5 replies to this topic
#2
ChrisTaylor
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Posted 31 March 2012 - 03:08 PM
How much salt/sugar did you use? Are you sure the sugar/salt isn't just absorbing it? Too, er, does the container have a leak?
I've never met an animal I didn't enjoy with salt and pepper.
Melbourne
Harare, Victoria Falls and some places in between
Melbourne
Harare, Victoria Falls and some places in between
#3
Todd in Chicago
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Posted 31 March 2012 - 03:16 PM
I've made bacon from Michaels book also and my pork belly gave up less than 1/2 cup of liquid - not much at all.
Todd in Chicago
P.S. Bacon tasted great!
Todd in Chicago
P.S. Bacon tasted great!
#4
abadoozy
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Posted 31 March 2012 - 05:08 PM
No leak, it's in a big ziploc, and the ziploc is in a pan, so any leaks would show up in the pan. Salt/Maple Syrup was about 1/4 cup each, and a couple teaspoons of pink salt, for 5# of pork belly.
Good to hear, Todd! I'm not so worried now.
Good to hear, Todd! I'm not so worried now.
#5
nickrey
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Posted 31 March 2012 - 05:14 PM
My bacon releases very little liquid as well. The cure still penetrates.
Nick Reynolds, aka "nickrey"
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"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog
eG Ethics Signatory
"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog
#6
qrn
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Posted 31 March 2012 - 06:40 PM
I do mine in a bag as well,and dont get much usually either,stillcomes out great...(I put the bag on a shelf in the reefer,however)No leak, it's in a big ziploc, and the ziploc is in a pan, so any leaks would show up in the pan. Salt/Maple Syrup was about 1/4 cup each, and a couple teaspoons of pink salt, for 5# of pork belly.
Good to hear, Todd! I'm not so worried now.
Bud
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