First Back Bacon

Discussion in 'Smoking Bacon' started by beaverhunter, Mar 27, 2015.

  1. Takin from first try at back bacon just looking to see if you experts thinks this is cured.
    [ATTACHMENT=1995]image.jpg (827k. jpg file)[/ATTACHMENT]

    I used this product which said 40 gram per kilogram and left it in the fridge in a ziplock for 9 days.

    [ATTACHMENT=1996]image.jpg (1,098k. jpg file)[/ATTACHMENT]

    Just wanna make sure it is cured. Thanks Kyle
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    If that picture is a picture of the inside, after slicing into it, it looks cured to me. It is bright pink all the way through, without any grey or brown in the center.


  3. What would cause the tops of these pieces to be really red?
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Don't really know---That is unusual, but I wouldn't worry about it.

    Was it actually that color, or did the picture show it different than actual color??

  5. Yeah it was that red but I think it was darker before I started to cure it. That was the end of the loin maybe different muscle. Maybe a butcher could chime in with an explanation. Tasted good anyways. :yahoo:

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