I have done BBB in the past and it has turned out great. I use a dry cure and in the past the meat has changed from pink to a bright red while in the cure. This time I am doing a test smoke on some belly 3 1/2 lb.
My son has 4 pigs going to the butcher in about a month and he wants me to do his bacon for him. So I want to get this worked out before then.
As I said before the meat has always turned a bright red. But not this time it has changed to a shade of brown, It has been sealed in a vacuum bag in the cure for 7 days now turning it every day.
Should I be concerned about this or is it normal?