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
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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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