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Is this normal. (Color of bellies in dry cure)

post #1 of 6
Thread Starter 
I cut a 10# belly in 3 peices, meausered the proper amount of cure #1, salt and sugar. Two pieces have turned a even darker color, but one started a red patch, that has spread to 2/3 of the meat side. All pieces smell good, and have absorbed all the liquid that developed earlier in the cure. I'm on day 11 of 14..
post #2 of 6
Hi mowin, looking at the pictures, then red is normal, the part at the top of the photo (brown) looks like it's not curing? Just my thoughts.

This is a piece of Butt I have curing at the moment, to do pulled ham, as you can see the color is uniformed across the joint.
I am sure other members will be along shortly to offer advice.
post #3 of 6

You should be fine as long as you ysed the proper amount of cure and everything smells fine.

post #4 of 6
Thread Starter 
Cure was measured on a gram scale, and all three bellies smell fine. I'll pull them Friday, rinse and let them dry overnight for a Saturday smoke...
post #5 of 6

Following this.  :popcorn

post #6 of 6

Red, Pink, even a little light Brown is no issue. Crazy Green, Blue or Black, is a problem. Keep massaging and turning the bags and you will be fine. It is RARE than the surface does not cure completely...JJ

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