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Cured bacon question

post #1 of 9
Thread Starter 

Sorry, not sure if this is in the right place or not.  I am curing some pork belly right now and I have encountered something I have not seen before.  I have this random red spot on the belly.  Does this mean the curing salt did not make it to that spot?  If that is the case, not sure how it happened because I sprinkled the curing salt (tender quick) on before I put the b. sugar on.  Or is this a burn spot?  Regardless, should I cut that part completely out and toss it or is it ok?

 

post #2 of 9

How long has it been curing?

post #3 of 9

When dry brining, it is best to mix the cure and sugar and spices all in one... then sprinkle over the meat uniformly and rub it all into the meat...  That red spot, or the not red spot is normal....

When I dry brine my bellies, I place them on a wire rack on a sheet pan and do not cover them...  I think it ages the meat like you would dry age beef...  

There is no wrong way, only different...   just saying.....

post #4 of 9
Thread Starter 
It's been curing 2 weeks now.

So you say it's normal so am I gtg?
post #5 of 9
Quote:
Originally Posted by DocHoliday View Post

It's been curing 2 weeks now.

So you say it's normal so am I gtg?

You're good
post #6 of 9
Quote:
Originally Posted by DaveOmak View Post

When dry brining, it is best to mix the cure and sugar and spices all in one... then sprinkle over the meat uniformly and rub it all into the meat...  That red spot, or the not red spot is normal....
When I dry brine my bellies, I place them on a wire rack on a sheet pan and do not cover them...  I think it ages the meat like you would dry age beef...  
There is no wrong way, only different...   just saying.....

So Dave you're saying that during the cure process you put the cure on, then onto a rack and into the fridge for 14 days? Or is this after the cure and when you are forming the pellicle?

I do this after the cure before smoking but not during the cure process. I've always thought it was crucial to allow the moisture and cure to absorb back into the meat.
post #7 of 9
That red spot is normal. It is were it was against the bag. The oxygen didn't get to it. When air get to it the outside gets a grey color.
post #8 of 9
Thread Starter 
Ah! Good to know!
post #9 of 9
Quote:
Originally Posted by dirtsailor2003 View Post
 
Quote:
Originally Posted by DaveOmak View Post

When dry brining, it is best to mix the cure and sugar and spices all in one... then sprinkle over the meat uniformly and rub it all into the meat...  That red spot, or the not red spot is normal....
When I dry brine my bellies, I place them on a wire rack on a sheet pan and do not cover them...  I think it ages the meat like you would dry age beef...  
There is no wrong way, only different...   just saying.....

So Dave you're saying that during the cure process you put the cure on, then onto a rack and into the fridge for 14 days? Or is this after the cure and when you are forming the pellicle?

I do this after the cure before smoking but not during the cure process. I've always thought it was crucial to allow the moisture and cure to absorb back into the meat.

 

Howdy Dirt...    Yep, I rub all the stuff on the belly and the belly goes on a wire rack on a sheet pan or whatever...  open to the air..   That starts the "dry aging" process while cure etc. is penetrating the meat..   I've had maybe a TBS. of liquid drip out of the belly...  I think the evaporation is taken up by the fridge...   Salt and sugar are both hygroscopic and hold onto moisture keeping the meat moist, to a certain extent, as it "dry ages" intensifying flavors.....

 

Here it is sitting in a tub with plastic spacers between the slabs for air circulation and moisture movement....

 


Edited by DaveOmak - 9/8/16 at 1:56am
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