rejuvenating bacon rub

[Piker]

I thought I would post this here as it is the busiest place. I was checking my bacon rub and it was very moist and really clumped together. So I ran it all thru a food processor and spread it on a cookie sheet to dry. It smells alright and tastes like it should but I am wondering if it is still alright? Has anyone else done this? Thks Piker 

[Tenpoint5]

Piker is that a rub to make bacon or a bacon flavored rub?

If its the first I always mix mine just before applying and don't have any left overs. If its the second I don't have any but it sounds interesting would give it a try, if I had a recipe or where to purchase.

[Piker]

Its too make bacon,M.T.Q. and sugar. I got the recipe on here somewhere. Also H.B. said it would last a long time if kept airtight.

[Tenpoint5]

Habs should be able to help you on that mix. I believe it is his recipe.

[Habanero Smoker]

Cure will last almost indefinitely if it is in an airtight container, kept dry and stored in a cool dark place. In this case I would throw it out. Two things that are problems here. Once sodium nitrite or sodium nitrate gets moist, there is a good chance that it has chemically changed and will not protect your meat. The second problem is heating it, that can also cause the sodium nitrite or sodium nitrate to chemically change.

Another indication that the cure in no longer good, is if it forms into hard cakes. If the cakes can be easily broken up with slight pressure with the fingers it is still good.

[Piker]

Thks H.B. The rub was not really hard,just one big lump which I could break up by hand. I dont know how it got so moist, I think maybe the sugar I used. It never had any heat but rather than lose a belly bacon I will throw it out as it is cheap to replace. Piker