Does this look right? Pops Brine Bacon

Discussion in 'Bacon' started by worktogthr, Jan 15, 2015.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Just pulled this out of the cure. Followed the cure recipe exactly. a gallon was more than enough to cover. Just wanted to make sure this looks right. Mostly the normal pork color with some streaks of pink. Just checking with he experts to make sure I'm good to go. From the other posts I think I'm fine and I'm probably just being paranoid. Thanks!

     
  2. bear55

    bear55 Master of the Pit

    How long did you cure it?
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    As long as you cur d it long enough it should be fine. Sometimes if you don't stir the meat around any part that might have been touching your container won't looked cured. I always use a bit more brine and stir things around daily.
     
  4. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Cured it for 13 days. heres the piece I test fried...

    It was a tall narrow bucket i cures it in so the pieces were definitely touching the bucket and each other. Is it supposed to be pink all the way around?
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Its good. A dull gray color is normal.
     
  6. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much for the reassurance! I'll share my results. Smoking Saturday... Letting it dry in the fridge for a couple of days. Will post pics!
     

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