I am fairly new at this, but have a little experience making capicola using the uMai charcuterie salt box method. The cap came out quite nice, however, this method requires a TON of salt. Therefore the meat came out very salty also. so i went looking for a better way of doing this and more traditionally. ultimately, i had a 950 gram hunk of pork shoulder and using .25% pink salt and 3.5% curing salt among other spices. I then stashed in ziplock bag in fridge for about 12 days. after I pulled it out and rinsed it off, i noticed that ever so slight sour smell of old pork. Is this normal? also, the outside of the meat was a much darker color than when it started. after the first one that i did last year, i certainly didnt remember it being this dark. I am attaching a photo for all to view to get your expert opinions. Is this still safe? given what i did to make this, does anyone see where I have gone wrong, if at all? The inside is still nice and red, but I am just worried about dealing with spoilage. thank you!