I have had two pork loins curing since 3-21. TQ and brown sugar, turned every day. I didn't get a chance to smoke them until tomorrow. (pics didn't turn out good, cell phone) Anyway, took them out to soak this evening and noticed 1) there is a red stripe on the one on the right and 2) there was hardly any liquid in the bags I cured them in. What is this and should I be concerned?
Close up of striped one.
First canadian bacon but I have been reading tons on curing and don't remember running into anything like this. Concentration of cure? Lack of brown sugar? Any help would be appreciated.
Thanks in advance,