Jelly Bacon

[welsh wizard]

No its not a Heston recipe...............

Took some bacon out of the cure (it had been in there for a good while longer than normal) and after slicing I saw what I can only describs as a jelly like substance in the cross sections of the bacon.

Frys ok, tastes ok smells ok so I guess it is OK. But what do you think could have happened? I was wondering if the loin had started to disintergrate internally?

Any ideas??????????????????

Cheers WW