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First Back Bacon

post #1 of 5
Thread Starter 
Takin from first try at back bacon just looking to see if you experts thinks this is cured.
image.jpg 827k .jpg file

I used this product which said 40 gram per kilogram and left it in the fridge in a ziplock for 9 days.

image.jpg 1098k .jpg file

Just wanna make sure it is cured. Thanks Kyle
post #2 of 5
Quote:
Originally Posted by Beaverhunter View Post

Takin from first try at back bacon just looking to see if you experts thinks this is cured.
image.jpg 827k .jpg file

Just wanna make sure it is cured. Thanks Kyle

 

If that picture is a picture of the inside, after slicing into it, it looks cured to me. It is bright pink all the way through, without any grey or brown in the center.

 

 

Bear

post #3 of 5
Thread Starter 



What would cause the tops of these pieces to be really red?
post #4 of 5
Quote:
Originally Posted by Beaverhunter View Post

What would cause the tops of these pieces to be really red?

 

Don't really know---That is unusual, but I wouldn't worry about it.

 

Was it actually that color, or did the picture show it different than actual color??

 

 

Bear

post #5 of 5
Thread Starter 
Yeah it was that red but I think it was darker before I started to cure it. That was the end of the loin maybe different muscle. Maybe a butcher could chime in with an explanation. Tasted good anyways. yahoo.gif
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