Recent content by Lachi3r

Ate the whole thing and didn't die. You're all good

Ok so sounds like it should be fine. Thanks for the help all. Much appreciated

Not that I know of. Doesn't say so on the packet so I assume not

Just followed the ratios on the packet. I'll attach a photo. And cured for 5 days. It's only a thin piece of belly. Made sure it was fully submerged. Didn't smell bad at all. I'm puzzled.

I have small white spots emerging on my bacon as I'm smoking it after a wet brine. I used a pineapple pumping compound from my local butcher. I can't tell if it's mold or maybe undisolved solution that sat on the pork. Anyone have any ideas? Is it safe to eat?

Have just started smoking my wet cured bacon and noticed a lot of tiny white dots emerging as it dries out in the smoker. I used a "pumping compound" that I got from my butcher for the wet cure and cured for 5 days, (pretty thin belly) I have attached a photo of the white spots below. Is this...