- Mar 29, 2019
- 4
- 0
Hi All,
I just pulled a whole pork belly from a 3 week wet brine. The meat was nice and stiff, cured! In addition to salt/prague, i used brown sugar, cinnamon, etc that made the brine a darker color - and the belly looks brown-ish all over. Here's the issue: I weighed the meat down with a couple of plates (prevent floating), I noticed a smallish (size of a quarter - see pix) part of the meat that looked pink - and on the fat, I noticed a ring from the plate. Both seem to be clear clues that the plate prevented brine from fully touching those areas. Ignore? Cut out? Slap a little cure on it overnight? What to Do?
I just pulled a whole pork belly from a 3 week wet brine. The meat was nice and stiff, cured! In addition to salt/prague, i used brown sugar, cinnamon, etc that made the brine a darker color - and the belly looks brown-ish all over. Here's the issue: I weighed the meat down with a couple of plates (prevent floating), I noticed a smallish (size of a quarter - see pix) part of the meat that looked pink - and on the fat, I noticed a ring from the plate. Both seem to be clear clues that the plate prevented brine from fully touching those areas. Ignore? Cut out? Slap a little cure on it overnight? What to Do?