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funny colors with my dry cure and other questions

post #1 of 11
Thread Starter 

My last dry cure came out of the plastic bags yesterday and I noticed that the coloring was kind of brownish on the exposed side and red on the inside as pictured in the foto that I hope uploads with this post. It was in the bag with dry cure at the rate provided on the dry cure calculator on this forum. Cured in the fridge for 15 days. There was no odor, but when I was rinsing it, there was a bit of slime on the outside that rinsed off easily and my test fry tasted good, with no signs of spoilage.  I used the proper amount of cure #1 and 50/50% sugar/salt, plus my secret spices. Oh, and I did add a little water 2 times during the curing process and massaged and turned the bags several times.

Questions.......

why the 2 colors??

 

could it indicate that there may be some spoilage of the meat??

 

will it be safe to eat?? hot smoking @225f  today and just want to be sure.

 

And in the future, if I want a consistent coloration and distribution of cure, would adding more water dilute the cure??

 

Or is this just normal and not to worry??

 

the meat pic seems to have uploaded and does show the 2 colors. It's not a belly bacon cut, but what I prefer over the fatty belly bacon that we get here in Thailand.......it's what they call the 'collar' cut and is great for roasts and slicing and BBQing with minimal well distributed fat and makes more of a ham than a bacon.

 

Thanks in advance for any expert advise...........

post #2 of 11

Hey Jack.....  the color splotches "I think" is oxidation of the meat...  some places have air and some don't..  either way, it's no problem....  I've had it on the meat I have cured....  finish it up and have at it....  slime is normal also and no problem, rinse and smoke...   I guess we will have q-views in a few hours.....   Dave

post #3 of 11
Thread Starter 

Hi Dave, my 'smoking guru',

Thanks for your feedback again.  If your theory about oxidation is correct, then could I add more water to the plastic cure bags to displace the air?? It seemed that the little water I did add was absorbed by the meat, as there was no liquid when I opened it.

And another stupid question.................what the heck is a 'q-view'??

Jack

post #4 of 11

Jack.......    A Q-View is a picture of your BBQ'd food......    

I have added a little water to stuff when I was curing it....  1/4 cup or so...   

Question..... when you add your spices and cure, do you weigh the individual pieces and add cure accordingly, OR, do you weigh the entire lot and add spices and cure based on the weight of the entire lot ???  Probably the entire lot....    One suggestion.... when using the entire lot weight to add the cure to, If you add a pint/500 ml of liquid to the meat, you can take the weight of water into account also for the correct amount of cure and spices....   That would be the "technically correct" method......  1800 gms meat + 500 gms water = 2300 gms total = 1 tsp cure #1....Does that make sense....    

 

Dave

post #5 of 11
Thread Starter 

Yeah Dave.....it does make sense and will try that next time.  May solve that discoloration problem by adding the liquid to more evenly distribute the cure.  I usually cure my meat in 2 kilo lots in double plastic bags, massaging every 2 or 3 days and always turning it over at the same time. It stays sealed unless I add water. 

Could other liquids be substituted, juices, wine, soda??

And OK, now I know what a q view is and promise you one when this latest batch is done.

You're in Washington??  What the heck are you doing up so late??  it's noon here in Thailand

Thanks again,

Jack

post #6 of 11

Jack, morning.....  I'd stick with water in a curing situation.....  If the liquid was acidic, the meat would turn to mush....   Noon in Thailand ??? yeah but is it yesterday or tomorrow...  That's so confusing....LOL   .....   Well it's 5 AM now...  Coffee,  and finish cleaning the garlic....  

 

Dave

post #7 of 11
Thread Starter 

OK, water it is going to be.  I did take some q shots of my finished product, but my camera wasn't working so I used the wife's and have to figure out how to retrieve it......but I will. 

We ate the bacon for dinner, my regular and a new experiment using Italian herbs and a little chili and it was great.  Would be good for pasta dishes and/or an Italian sandwich.

Yea, I still get a little dyslexic with time zones and date lines myself even after living in Asia for 2 decades.

Hell, I often don't know what day or date it is here.............retirement is rough!!

 

q view coming...........and thanks again Dave

post #8 of 11
Thread Starter 

OK..........My Q view.  got the wife's camera and hope I can master this upload for you Dave.  This was a bit over 6 kilos of pork collar, but lost 25-30% during the smoke that was about 225f for 3 hrs and internal temp 170f.     

 

The big tray is my regular bacon cure and the smaller tray is my new Italian herb experiment......great taste.

post #9 of 11

Jack, morning, that pig looks awesome....  You have done well....  the pictures Q-Views came out good, very good....  icon14.gif ....

I'd be up for slicing that pig and dipping in a little HOT mustard and toasted sesame seeds....    Dave

post #10 of 11
Thread Starter 

Thanks Dave, 

A compliment from you is an honor.  Actually the colors on my Q view are a bit off, I think because of the flashback of the stainless trays.  The regular bacon was a bit more amber color and the Italian herb was a bit darker.

I started a new thread that maybe others could benefit from and your input would be appreciated.....titled 'stupid questions' ...........check it out if you have time.

Thanks for holding my hand thru this..............

Good night Dave

post #11 of 11
Quote:
Originally Posted by expat smoker View Post

OK..........My Q view.  got the wife's camera and hope I can master this upload for you Dave.  This was a bit over 6 kilos of pork collar, but lost 25-30% during the smoke that was about 225f for 3 hrs and internal temp 170f.     

 

The big tray is my regular bacon cure and the smaller tray is my new Italian herb experiment......great taste.

 

Hi Jack!!

 

One question:

Why do you take this to 170* IT ?

 

Bear

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