While slicing, I had some oozing out. I hot smoked.
Sent from my LG-D850 using Tapatalk
Animals are bled out as part of processing, so other than a clot in bruised muscle, there is no blood in commercial meat. That said, if the meat was cold when sliced, it is possible to have some pooled meat juices that gelatinized ooze out...JJ
I would agree that without curing, it is definitely not bacon - its half cooked pork belly. I'm not sure of the food safety ramifications of not curing it, but I'm sure others can chime in.
Edit: Nevermind - I see you asked about this on another post and got your answers.