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Problems with my bacon cure usings Pops brine?

post #1 of 2
Thread Starter 

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.

 

Thanks

post #2 of 2

Your good. 

 

The red is the cured meat.

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