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Good call on the slice, pink all the way through. I think what maybe happened, was exterior of meat was colored from all the cinnamon, etc, and the part in contact with plate simply didn't achieve same color.

No swishing occurred. I wanted to swish, but was not around to do so. I was forced to set and forget. Thus, at the point of plate contact, the meat looks pink, and was softer to touch - not. If, the meat was bad, or bacterial, wouldn't an off color be present (grey)?

Hi All, I just pulled a whole pork belly from a 3 week wet brine. The meat was nice and stiff, cured! In addition to salt/prague, i used brown sugar, cinnamon, etc that made the brine a darker color - and the belly looks brown-ish all over. Here's the issue: I weighed the meat down with a...

I’m taking delivery of a whole fresh cut ham in two 1/2s and a whole pork belly. I’m planning a wet cure. Due to travel etc, I am planning 3 weeks in wet brine. Will this be too long? Ordinarily if the brine required 2 weeks, what will this extra week in the brine do? Any recommendations on...