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?