Been curing bacon....

[halfcocked]

...for over ten years and I have never had the liquid from the process be all re-absorbed by the meat as some suggest it should be. Am I all alone out here or have you had the same experience?

 

[bschoen]

I have equilibrium cured bacon maybe a dozen times, never has all the liquid re-absorbed. For a typical 9-14lb slab I cure 8-12 days.
Looking forward to some of the resident curing wonks weighing in.

 

[thirdeye]

Usually questions about liquid in the curing bag mention not seeing any liquid during the 10 to 15 days of curing. Which is okay too.

Your question is hard for me to answer because I add 'starter water' to my curing bag. From one tablespoon to three tablespoons depending on the meat weight in the bag. I have bag liquid during the entire curing process. And when I overhaul, I sort of massage the bag so that it coats the new 'up-side' of the belly.