I cured a slab of pork belly and hung it up a year ago. Today I diced some up to cook it with brussel sprouts and man it was rancid. I wonder what I screwed up.
I combined one part sugar with one part salt to extract moisture from the meat before I hung it but the sea salt I used was way more coarse than the turbinado sugar. Perhaps not enough salt was in contact with the meat causing something to get messed up?