Coloration of BBBacon

jc1947

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• Dec 27, 2012

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[h3]    I tried a cold smoke with my AMPS in my MES 40. I smoked it for 24 hrs. The highest IT was 53 degrees. I have never cold smoked Buckboard bacon before and the color is kind of different is some spots. I am wondering if it is OK to eat. [/h3][h3]          Thanks,[/h3][h3]               JC[/h3]

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• jc1947
• Dec 27, 2012

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• jc1947
• Dec 27, 2012

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• jc1947
• Dec 27, 2012

 

daveomak

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• Dec 28, 2012

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JC, morning....  It looks as if the cure did not fully penetrate the meat....  

What was your curing process, amounts, time and temp in the cure ??

Also, color development isn't complete until the meat is brought to a higher temp...   

It is difficult to tell, exactly, at this point in time...   Dave

 

jc1947

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[h3]     Morning,Dave, 1/2 oz Tender Quick and 1TBS brown sugar per lb of meat. I cured it at 36-40 degrees for 10 days in Zip-Lock baggies. I turned them over every day. So what do I do with the BBB? Not all of them discolored like that.[/h3][h3]              Thanks,[/h3][h3]                  JC[/h3]

 

diggingdogfarm

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• Dec 28, 2012

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Varying color is not uncommon, it happens all the time.
If there are no other signs of trouble, it's nothing to worry about.


~Martin

 

daveomak

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JC, evening... Always listen to Martin.....   Just wondering, when you cured the butt, did you cure it whole then split at the blade or split then cure....

Carving up meat hunks into final size chunks for processing and curing is more effective and reduces curing time due to penetration and the thickness of the meat...  

Dave

 

venture

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• Dec 28, 2012

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I have noticed this more on my Canadian Bacon which I make from the pork sirloin.

Not to worry.

Looking carefully at a piece of meat, you will often find different muscles running through it.  One muscle will often take on more color than the muscle next to it.

If your curing process was right?  I have had no problems.

Good luck and good smoking,.

 

jc1947

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• Dec 29, 2012

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DaveOmak said:

JC, evening... Always listen to Martin.....   Just wondering, when you cured the butt, did you cure it whole then split at the blade or split then cure....

Carving up meat hunks into final size chunks for processing and curing is more effective and reduces curing time due to penetration and the thickness of the meat...  

Dave

Click to expand...

I boned them out and cured them whole, Dave.

 

jc1947

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• Dec 29, 2012

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Thanks a lot guys!

   JC

 

tjohnson

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• Dec 29, 2012

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I get different colors sometimes

You'll be OK

Smoke It Up!

Todd

 

jc1947

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• Dec 29, 2012

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Thanks Todd