This is a 6 pound piece of side pork that's been curing in the refrigerator for 13 days. As you can see, I'm now getting some definite pink spots. This is my first attempt at bacon, and I was originally concerned about the small amount of dry mixture and lack of any liquid coming from it (about 1/2 ounce on about day 3, gone the next day). I know my measurements were correct, and others commented about the same small amount to cover a large piece of meat. I've turned it each day and have a thermometer in the refrigerator to make sure the temp stays right. Now, as I'm ready to move on to the next step, I see these pink areas developing. Please advise.
Edited by van becker - 2/3/16 at 9:18pm