I just finished my first ever brine and used the recipe of a dry rub from the book Charcuterie. I had the option of adding real maple syrup or honey to the bellies and I did one of each. Dummy me did not mark them so I don't know which is which. I just took them out after 8 days, rinsed them and now have em in a cold water soak. I'm confused as to why one has yellow fat (on the right) and one has white fat? Was it because of the maple syrup vs honey or did I mess up? Would appreciate comments so I can go forward with confidence. Thank you all.