Is this bacon cured...

derag2

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Original poster

Mar 20, 2016

57

10

Nebaraska

• Oct 28, 2016

• #1

Put this in pops brine for 13 days.. I pulled it out and there's a few pieces that have this redish pink meat... I agitated the bucket pulled the pieces up and down in the bucket to mix and move the brine around the meat every other day...,http://i183.photobucket.com/albums/x102/Derag2/smoking/1028161910.jpg

 

pc farmer

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Feb 17, 2013

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Central Pa

• Oct 28, 2016

• #2

Looks fine to me. The grey spots are from the oxygen in the water

Cured meat turns red.

 

Last edited: Oct 28, 2016

crankybuzzard

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Jan 4, 2014

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Montague County, TX

• Oct 28, 2016

• #3

If it were in for 13 days, it's cured. The meat touching each other or the sides of the contIner will also cause bright or dark spots.

Dry it a bit a smoke away

 

derag2

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Original poster

Thread starter

Mar 20, 2016

57

10

Nebaraska

• Oct 28, 2016

• #4

Thanks guys... I thought it was fine just double checking.... It will get smoked Tommorow....