5.1 lb previously frozen skin off belly
Pop's brine except I substituted maple syrup for the white sugar.
completely submerged sandwiched between two cooling racks to ensure full contact with brine
in brine for 4 hours shy of 12days
My question is this: I noticed after cutting into the belly the center was bright red and the edges have lost its color are greyish. Does this mean the belly didn't fully cure? If so, should I put it back in the brine? Or hot smoke it and eat it or freeze it quickly? My plan was, since it is my first attempt at bacon, to cold smoke half and hot smoke half to see which I prefer. any help is greatly appreciated.