Doing only my second batch of bacon using Pop's brine recipe. The belly has been in the brine for two weeks now, noticed today when taking it out that it's inconsistently colored - some parts are more of a pale pink whereas others are a brighter red. Doesn't seem to be any rhyme or reason to it - i.e. if a piece was upside down, it's thickness, etc. - and nothing felt slimy to me, just want to make sure everything was OK before moving forward. Pic below should give you an idea of what I'm talking about, you can see how some of the ends are more pale vs. the brighter red middles. What say ye experts?
