I've not done enough bacon to have a "gut feeling" for it yet. Only 1 10lb belly cut into 2 or 3 lb chunks to practice on, just in case...
Still, my gut tells me this chunk isn't right. It looks different than the others--the color and the fine lines of marbling, for lack of a better word, just don't look "right". And it feels different in the slicer--almost gristly as it goes through. It doesn't fall the same, it doesn't flex the same. The further I got to the middle of the chunk, the more pronounced the difference became. I have a sneaky suspicion that it didn't cure all the way through, but no experience to back that up. Maybe it's just different because it came from further down the belly? While I didn't check the temp before slicing, it should be pretty much the same as the others I've done. Used the same process.
Here's a pic or two--notice the fine lines of fat running through the lean portion. I haven't come across that with the others. And look at the difference in color of the lean sections of the same piece. Does this appear to back up my concern, or have I just been struck with a case of the nervous nellies?
I realize none of you are clairvoyant, but I'm hoping there's enough experience floating around that someone can help me out.