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    Uncured spots

    My bacon didn’t cure all the way through. Is there a food safety issue in that or just flavor? Ive got grey pork spots in the center. I’ve used this recipe before without problem but these pigs were about 6 months past prime butcher weight and a bit on the fat side. I should have taken into...
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    Curing ham HELP?

    In years past I've cured ours hams just doubling/tripling a recipe that I had found. While we all survived I have since learned that it isn't the safest way to do so. Would anyone be willing to tell me a safe brine cure that would be roughly equivalent to the recipe that I used in the past...
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    Before I screw it all up

    Please be gentle with me ☺️ I don’t have a massive love of meat curing like some, but i love processing our own homegrown meat so I’m looking for some easy reliable options. were getting ready to butcher 5 pigs at once. Last year I screwed up our bacon cure and it was kind of high in pink...
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    Is my meat safe?

    Newbie here... we butchered our own pigs and I cured 4 pork bellies and 4 hams in a wet brine. I used this post http://www.pelletsmoking.com/searching-cure-26/ham-brining-101-bacon-6993/ and came up with 20 gallons of water, 906 grams of curing salt, 30c salt and 40 cups brown sugar. That...
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