- Jan 26, 2017
- 11
- 15
I have just finished curing a 3lb pork belly. The thickest part of the belly is almost 2 inches. The skin has been removed. Here are the ratios of ingredients I used (by weight) in my dry brine:
2.25% salt
0.25% pink salt (Instacure #1)
2% Maple syrup
1% black pepper
This was mixed together and rubbed on the belly, put in a sealed bag, messaged each day and kept in a 34-36 degree refrigerator for 8 days. After rinsing it and slicing a piece out of the middle to test for salt level, I notice that some sections of the raw meat between strains of fat are slightly different colors. Some strains of meat are more dark reddish/pinkish than others. As these layers of meat and fat move up and down throughout the length of the meat so does the color. The fat is always the "separator" of the different colors. I've looked for "white" (as shown in many pictures in this forum) and didn't see any what appeared to be uncured places and also saw no signs of uncured meat when frying up a piece. Is this color difference normal?
This is my first attempt at curing and making bacon and I appreciate the posts in this forum and everyone's input. Thanks a bunch!
TG
2.25% salt
0.25% pink salt (Instacure #1)
2% Maple syrup
1% black pepper
This was mixed together and rubbed on the belly, put in a sealed bag, messaged each day and kept in a 34-36 degree refrigerator for 8 days. After rinsing it and slicing a piece out of the middle to test for salt level, I notice that some sections of the raw meat between strains of fat are slightly different colors. Some strains of meat are more dark reddish/pinkish than others. As these layers of meat and fat move up and down throughout the length of the meat so does the color. The fat is always the "separator" of the different colors. I've looked for "white" (as shown in many pictures in this forum) and didn't see any what appeared to be uncured places and also saw no signs of uncured meat when frying up a piece. Is this color difference normal?
This is my first attempt at curing and making bacon and I appreciate the posts in this forum and everyone's input. Thanks a bunch!
TG
