Been curing loins for Canadian peameal bacon a number of times. They turn out good (taste wise) but I'm just not getting that dark pink color after curing.
This time I tried a new recipe I found that uses 2 TBS pink salt per gal of water. as opposed to 1 TBS in the past. and still not getting the good color.
I injected the loin and it has been in the cure for 7 days so far. @ 35-36 degrees.
Any suggestions?? Thanks
Here's a pic of the color I'm shootin for.