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Evening everyone, Update on my issue so  far is that I cut open the vac bag to find that maybe i was a little over cautious!  No smell, no nothing!  Fresh as the day it went in The brine was definitely thicker than when i started,but i think that is more to do with the transfer of blood...

Thanks JJ, appreciate your input.  I think it best if crack the bag open tomorrow to see what is happening..  I will post back with what I find..   Cheers mate Cozi

Afternoon everyone, Having my fist attempt at bacon using Martins Universal calculator here: http://www.diggingdogfarm.com/page2.html I'm using 1000gms of loin in a wet brine with a 2:1 meat to water ratio and have gone with a lo-salt 1.25% and lo'ish sugar 0.75% so have 16gms salt, 11.2gms...

Hi everyone! As title says, have been lurker around the forums for about 6 months and have read and tried to learn as much as I can,but as you know you have to try things and experiment to keep learning! Am having my first crack at bacon this week, but provided i dont poison myself, wont be...