I'm doing belly bacon. Have a 20lb belly cut up in 4 pieces (roughly 5lbs each). I am trying Pop's Brine this time. His recipe to a T. I split them up putting 2 sections into 2.5 gallon zip locks. (2 total). I mixed up the brine (w/cure) and poured it into each bag. I drew out the air and into the fridge they went. Been 14 days. Since the beginning, I would turn the bag over, to make sure they "sloshed around" some. Did that every few days.
I drained the bags today for a smoke tomorrow. Each has a section or two of pink meat. Not huge, but golf ball to baseball size. Like maybe where the meat folded over itself. I'm assuming that part didn't get cured.
What should I do. Should I mix a new batch of liquid and let them go for several days more? Are they ok now? Just not sure. The rest of the meat looks like all other bacon I have done. Has that grey brown look and it's firm.
Thanks!
I drained the bags today for a smoke tomorrow. Each has a section or two of pink meat. Not huge, but golf ball to baseball size. Like maybe where the meat folded over itself. I'm assuming that part didn't get cured.
What should I do. Should I mix a new batch of liquid and let them go for several days more? Are they ok now? Just not sure. The rest of the meat looks like all other bacon I have done. Has that grey brown look and it's firm.
Thanks!
