Just registered with the forum and only very recently begun to experiment with curing my own bacon on a small domestic scale(i.e. personal consumption for breakfast). I must say that it is fascinating reading the information that has been posted. I'm just a wee bit concerned now that I may get into this a little more seriously. Never mind. I've trawled through the majority of the postings on bacon curing and have probably answered my own questions concerning said matter of curing bacon, but thought I'd post a question or two anyway.
1. I have some traditional bacon cure that I've just purchased and was wondering what the ingredients are, as it doesn't say anything on the packet. I guess it contains salt, sugar and either potassium or sodium nitrate/nitrite. Does anybody known this answer?
2. I'm curing 1kg of loin at the moment in a plastic box in the fridge. Do I drain off the liquid or leave it?. The method I have been sent, instructs you to seal in plastic bags. What do you do about the liquid, or doesn't it matter?
Would be grateful for any advice. Thanks.