OK, possible problem here. I cured some pork belly in a ziploc following this recipe:
I didn't realize how much the skin (rind) looked like fat until I was about to put it on the smoker, so I removed the rind (after 9 days cure time), and cut the belly in half length-wise. The top layer, just under the rind, is noticeably more "raw" pink than the lower layers. Is this possibly dangerous/not cured? ANy good ways to tell? Don't want to poison myself first time out.
Thanks for looking