What happened here??

dave from mesa

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Dec 8, 2009

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Mesa, az

• Jan 12, 2017

• #1

Did a dry rub. Used proportions according to the Universal Cure Calculator. Pink salt, brown sugar, salt. Cured it for 8 days flipping and massaging it every day.

Belly looks like it didn't cure in the middle. 

Meat weighed 20.3 oz   575.51 grams

pink salt 1.44 grams

salt 10.16 g

brown sugar 5.76 g

I plan on cold smoking it.

What did I do wrong and can I fix it?

thanks

IMG_1947.JPG

• dave from mesa
• Jan 12, 2017

 

Last edited: Jan 12, 2017

gnatboy911

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Jan 4, 2017

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• Jan 12, 2017

• #2

Following....about to try my first one.....

 

atomicsmoke

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• Jan 12, 2017

• #3

I assume you are talking about the different shade of meat in the center on top, not in a cross section?

If that's the case there is nothing to worry about. It happens quite often, not an indication of meat being cured or not.

How thick is the bacon? 8 days might be right at the mark I would leave another 4-5 days if you didn't throw out the cure. If you did don't make another cure. Go smoke it.

 

Last edited: Jan 12, 2017

dave from mesa

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Mesa, az

• Jan 12, 2017

• #4

Correct. Should I cut it to see if it goes all the way thru? It's maybe less than 2" thick.

I put it in water for a while to make sure it wasn't too salty and that's when I saw the diff color. Took it out of the water and then dried it and put it back in till I got some kind of answer so don't know how much cure was left in the bag. 

 

Last edited: Jan 12, 2017

atomicsmoke

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• Jan 12, 2017

• #5

Let it dry and smoke it. Should be good.

 

chef jimmyj

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• Jan 12, 2017

• #6

Outside color can be affected by changes in density, contact with the bag or container, water absoption during the soak and other possibilities. Bottom line, Cure ALWAYS spends 100% of the time on the surface and 100% of the surface is cured even if only in contact a couple of hours. 8 Days would be enough for 1 to 1 1/4" and a couple 2-3 days equilization, will cover your butt for slightly thicker portions. You are good to go...JJ

 

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dave from mesa

Meat Mopper

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Dec 8, 2009

279

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Mesa, az

• Jan 12, 2017

• #7

Thanks guys. I was kind of worried. I have only tried Pop's brine before.

I have another belly in Pop's brine now. Was just trying to see what the diff would be.