Originally Posted by alelover
Food poisoning usually comes on pretty quick. I never cut mine after curing so I don't know what it's supposed to look like.
I have cut Bacon in the middle in the past, to get a middle slice, to get a true salt/fry test from a place that isn't near the surface, like the end of a piece of meat would be.
The whole piece was the color of the center of Al's cut. That is why I have no idea what that color he got tells us.
Not a very good view of it, but note the left end of the right BBB, fresh out of cure.
The bright pink goes from one face to the other.
I have been trying to post this for 15 minutes---Hope this finally comes up!