Wet brine bacon cure and fruit

To brine bacon and get thorough flavor, it must be in the brine at least 14 days....   Added stuff that could have bacteria, will make what is called a "ropy " brine...  gelatinous stuff...   it's not harmful but should be thrown out, meat and bucket rinsed and a new brine added....   If you boil the brine to purify it, add the cure #1 AFTER it has cooled to below 100 deg. F...  then further cool it to below 40 deg. F before adding the meat.... 

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