I'm working on my first try at Buck Board bacon and after 13 days in the frig with himountain cure I pulled it out to rinse and soak today and noticed sections of the meat are red and the rest is a brown.
Before I smoke it and eat any I want to check with the experts, did I mess up, should I apply more cure to these areas?
Before I smoke it and eat any I want to check with the experts, did I mess up, should I apply more cure to these areas?