Something strange happened to my last lot of bacon.
I cured two batches of belly pork.
One using Oddleys Traditional cure, which I have used many times.
One using Wheels bacon cure from his blog.
With Oddley's and Wheels the cure was rubbed in they were then bagged and into the fridg for 14 days turning every day.
When I unpacked and weighed them, they had gained about 10grams in weight. I think this is because with being bagged they are actually cured in the brine.
Then I hung them in the fridg for a week.
Weighed them again and they were still the same weight.
This has never happened before I have always lost between 4 and 8% after hanging, using the same cures.
I am beginning to suspect my Cure 1 is defunct (has this stuff a shelf life?)
Also I noticed when I opened it to rub into the pork it was slightly damp.
Maybe that was the cause.
I would like to hear any comments on this.
wallie