I cured some pork bellies with Pop's brine. Took them out yesterday and put them in the fridge overnight to dry. Took them out this morning and put them in front of a fan for about an hour just to make sure the pellicle formed well. They were tacky and shiny so I figured I was good to go. I put them in the smoker at about 7 am this morning and have been cold smoking since. The only problem is that I am not getting any color on them. I took a small piece out and cut a slice and it tastes good, but no color until it is cooked. Should I keep them going or just pull them and to heck with the color. Any suggestions?
Bigfish
Bigfish