Recent content by rcangler3

So while cooking still showing gray. The only place where it was in the center was the more "hammy" area of the belly. Posted pic below someone's reply.

Like this gray area? This isn't completely fried, but cooked and still showing gray. Now I'm alarmed. This is the only section where it was in the middle the rest was on the bottom. Should I throw out all 20 lbs?

Hey guys! I'm a 36 year old model maker for a large toy company, from Buffalo. I love to cook, especially BBQ. I got into smoking probably 4 years ago now and do a little bit of everything. Bacon, sausage, jerky, cheese, pizzas, and any meat I can get my hands on to smoke. I prefer my stick...

Ok no problem! I was just panicking when I saw the color of my pork lol. Was no time to waste.

Thanks everyone for the fast and reassuring replies! I know the color can vary quite a bit, the concern was the gray-ish color and nothing was as bright as usual. It seemed to be in every slab I cut. Mostly on the bottom, but the last one in the middle on the meatier side of the belly. Just...

Been doing my own bacon for 3 years now and have never seen this happen. 2 whole pork bellies cut into 3 sections each. Dry cure vac seal for 8 days. Smoked over 4 sessions 4 hours each session wrapped in butcher paper after every session. Smoke temps under 40 degrees. Mellowed for a week...