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I did a belly in pops brine, brined it for 13 days, and cold smoked it last night. When I sliced it today, the "outer" meat was grayish, while the "middle" meat was pink/almost red. Did the brine/cure not make it to the middle? Is it safe to eat after an overnight at 70*?
I had the chops. I had the bacon. Why not?
I first brined(overnight) the chops in an apple cider vinegar concoction I kinda just made up.
Then, I patted them dry and wrapped them in bacon. Then into the smoker they went. 275 for about 2 hrs until IT 145. Here they are..
Grrr, how do I...
I've also been lurking for a while. I love this forum! With all of your help, I've done butts, briskets, pit beef, and last week I made kielbasa. Most of it turned out great!