The Bandit Posted January 29, 2023 Share Posted January 29, 2023 Hey there, hope everyone is doing ok. I've not been here in quite a while, life got in the way. I joined in 2020 as we (hubby and I) wanted to cure and smoke our own bacon. Over the winter of 20-21 we produced 3 pieces of bacon and were very pleased with the results, but the warmer weather arrived and we gave it up for the summer. Our bbq went haywire and we didn't get a new one for a while so no bbq'ing either. Our intention was to make some more bacon over the colder period of 21-22 but unfortunately I was diagnosed with a serious health issue in October 21. The upshot of this was I've had a lot of treatments of various kinds which made just getting through the days, weeks and months enough of a challenge for us. I'm now out the other side and it's time to make the most of the colder conditions to give it another go. I do have one question before we get going. Wade kindly sent me a Woodchurch bacon curing kit which we used for our bacon. It was opened in 2020, we still have enough left to use for a few more cures. I can't find any use by date on it so want to make sure it will still be ok to use? Thanks. 1 Quote Link to comment Share on other sites More sharing options...
hoogl Posted January 29, 2023 Share Posted January 29, 2023 Hi and Welcome back. I'm glad that you are on the mend. Unfortunately I can't answer your question about the cure. But I'd guess that since it cures/preserves that it might be ok, especially if it is heavy in the sodium chloride but I'll let someone more wise answer. I've still not done my own bacon, but hoping to do some this year. Quote Link to comment Share on other sites More sharing options...
The Bandit Posted January 30, 2023 Author Share Posted January 30, 2023 Hi hoogl, thank you. Never mind about not having an answer to my question, maybe someone might be able to help. Good luck with having a go at bacon curing. We enjoyed both the curing and smoking process and the eating! Quote Link to comment Share on other sites More sharing options...
AdamG Posted January 31, 2023 Share Posted January 31, 2023 Welcome backto the forum @The Bandit🍻 Quote Link to comment Share on other sites More sharing options...
JamesF Posted January 31, 2023 Share Posted January 31, 2023 From the website it looks as though the cure and seasoning contain salt, sodium nitrite, sugar and lemon pepper. I can't see that's likely to have degraded much. The pepper might not be quite as zingy as it once was, but otherwise I think it should be fine. James Quote Link to comment Share on other sites More sharing options...
Paul C Posted February 4, 2023 Share Posted February 4, 2023 I agree with JamesF, I'm sure it will be fine. Quote Link to comment Share on other sites More sharing options...
The Bandit Posted February 17, 2023 Author Share Posted February 17, 2023 Thank you all. Looks like we'll be giving it a go. Need to get a nice piece of pork belly. Can't wait for some good home cured and smoked bacon! Quote Link to comment Share on other sites More sharing options...
Justin Posted February 26, 2023 Share Posted February 26, 2023 It will be fine. Let us know how it goes/went. Thanks Quote Link to comment Share on other sites More sharing options...
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