I just took 6 slabs of pork belly out of Pops wet brine recipe method. Had it in the fridge in 6 separate containers for 11 days. Now have patted the wettness off and it is sitting in my fridge uncovered until tomorrow afternoon when I start smoking it.
My question is, what color is the meat now supposed to be after curing and before smoking? It seems like I have seen pics where it is supposed to be very reddish to pinkish but mine is like a dull purple(if that makes sense). Anyone with feedback what color it is supposed to be?
Edited by flewellen1 - 3/24/14 at 12:18am