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    Yellowish colour after curing and smoking pork belly

    #2 Didn’t mean to imply a “pinch” Used 2.5g for 1kg Very accurately measured Cold cellar is usually ranging 7-15dergree celsius = about 45-50 Fahrenheit
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    Yellowish colour after curing and smoking pork belly

    Thanks TNJAKE! appreciate the POV. happy to share the recipe. used a few table spoons of salt and a teaspoon of white pepper. and a pinch of prouge 2 curing salt 2.5g to 1kg (i was told not to use too much of this stuff) coated the pork belly with the salt/peper/cure mix and left in the cold...
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    Yellowish colour after curing and smoking pork belly

    hey there i just added a non pdf file
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    Yellowish colour after curing and smoking pork belly

    Hi All I just finished curing a pork belly. first time doing it. we also smoked it. It has a yellowish tinge on the fat portion on the meat. the meat smells good and the tastes is good too. just wondering if anyone knows what this yellow discolourations is and if it's safe? Thanks! Adam
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