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is this a problem BBB

post #1 of 6
Thread Starter 
This was dry rubbed with tender quick last Thursday. I took it out to test fry. Is this bad, can it be saved?
post #2 of 6
Looks fine to me. You can get the discoloration when curing if the meat is touching other meat or the sides of the container, etc. does it smell fine?
post #3 of 6
Thread Starter 
Ya it smells ok, but this is the center not the edge, do you think that matters?
post #4 of 6

That looks to be about 2". I would let it go another week. Just looks like some oxidation, rotten smell bad...JJ

post #5 of 6
Thread Starter 
Thanks you guys
post #6 of 6

I think it's fine, if it is red in the center then the cure got all the way through.

 

Al

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