Liquid from pork?

well here I go again, at least what works for me.
Leave the liquid there. It acts as part of the process, sort of a brine if you will. It hase no harm. make sure that you rinse the meat well before smoking. I guess I do this for between 2 1/2- 3 hours. You will happy you did as it really takes the excess saltiness away.
Also make sure that you use a non conductive pan during the curing, better yet large storage bags, and just turn over at proper intervals

peartree51

Sounds good. I have it in a large plastic storage container with plastic wrap covering the top of the container. I do like the storage bag idea though. Thanks again....