- Dec 30, 2012
- 156
- 15
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...........
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...........
