- Joined Feb 11, 2007
I’m dry curing bacon with TQ. Ran out of new cure but still had 4 3#ers to do. Had a old bag of Sugar cure TQ in back of cupboard. 8-10 years old. It had drawed in some moisture. Even had some hard chucks in bag that could not be broken up by hand. Not thinking ahead didn’t mark bags. Now 6 days in an I have some bags with no fluid or slurry in them. Others have in them. Is this a bad sign or just different cuts of meat thing? Yes there was 1 Tbs. /# used. Thanks in advance for all insights.