I have noticed that my cure solution is getting lighter in color. Do I need to stir it at some point or is this normal?
Normal..I have noticed that my cure solution is getting lighter in color. Do I need to stir it at some point or is this normal?
Originally Posted by Wes W
I pulled a slab out to look at it today. Can't wait to put it in the smoker.
Being the first run a bacon, I tried to keep it simple. A little pepper. Not sure what the garlic will do to it, but I like garlic. Thanks DSBacon is looking great Wes! I found the same thing with adding other flavorings with the brine. They don't do much for the flavor. Last batch I did I put the seasonings on after the rinse and before forming the pellicle. The Seasonings then came thru in the finished product.
Thanks Kat. I think I got my cold smoke figured out. I ask Dave for advice on cold smoking. He said cold smoking over fire is like snow skiing in Florida... It just doesn't work. :-)Wes....those are looking soooo good! Cant wait to see them after the smoke!
Kat
KF, I'm don't know the colors yet either. I followed Pops wet cure to a tee as far as the cure part. 1/4in. per day plus 4 day. 8 days would have probably been enough, but I went 10. With the amount of salt I added the salt content was perfect.I am curious on opinions on the cure getting all the way through also. My bacon, on the thicker end looked the same way. I asked the same question but did not get any answers. So I did not keep the dark red sections.
Thanks Wood. It was a bright red in the center. I was pretty sure I had succeeded, but wanted to make sure I had got it right.If part of the belly doesn't cure it looks like raw pork. From your picture it looks like it has cured very nicely.