So I had 2 pieces of pork belly about 2.5 pounds each. I whipped up 2 gallons of pops brine and put both peices in with the skin on:
I left it in for 2 weeks and then took it out. I started to remove the skin and also cut some test slices. After the 5th slice I notice a streak of red:
So I put it back into the brine for 2 more weeks with skin on. I took the pieces out of the brine and removed the skin. I cut each piece in half so see if its cured and this is what I saw?
So I'm not really sure. Are these cured or not? Right now they are sitting in my fridge drying waiting to be cold smoked in another day. Any help would be great.