However the bacon is hot smoked and I use 50 brineomatic reading and 5 oz #1 cure to the galon of water. I also add brown sugar , peter corns, bay leaf, and juniper berries.. I leave in the brine for 3 or 4 days skin off. The color is good as is the taste and it hasn't made me I'll It's just the appearance of the finished product.
Thanking you in advance