Peoples,

When you put rub on buckboard bacon. Do you drain the liquid off or not. Why do you do it that way.

Charlie

I so not quite understand your question. What liquid?

Do you mean the liquid that accumulates as it cures? I'd let it swim in that until it's fully cured, then drain and soak in clean water before smoking. If you toss out that liquid, you'll be throwing out most of your curing ingredients before they've soaked all the way to the middle.

On the other hand, I've considered an experiment of curing for half the time with a bit less cure, then draining, then re-rubbing with fresh cure as a way to get a bit drier product. Haven't tried it yet, tho.