I had my pork belly curing for the last 15 days in the bacon brine thats so popular here. Mmmmm. Anyway, I took it out of the brine tonight to wash under cold water and I noticed it was a little slimy. It smelled fine and the meat itself felt fine, but the liquid seemed a little slimy. Is that normal? This is only my second bacon batch and the first one was so long ago I dont remember. Im pretty sure all the meat was submerged, but I do see a couple of tips that are darker than the rest of the meat. I used prague powder 1 in my brine.
After I washed it all off to sit in the fridge to dry, it still felt and smelled fine. The meat itself doesnt appear to be slimy, just the brine.
Is this normal?