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Bacon belly color ?

buckinducks

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been flipping 2 bags of belly dry/now liquid brine for 8 days now , stacking on top of each other . Thoughts on the colour difference ? No brine hitting that spot after all this time ?
Was fairly heavy on brown sugar .
BD33D2BB-66F1-49D6-977C-259FA29C6C97.jpeg
 

pc farmer

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Its fine. I get spots like that. The red is where the bag stuck to the meat and you stacked them on top of each other. I never stack meat.
 

SmokinEdge

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As, pc farmer said. The red meat was covered with plastic and had no oxygen. The brown meat was exposed to oxygen and turned color. If you could make the bacon always touch the plastic as a casing, it would all be red.
what you have is perfectly fine. Inside that belly is perfectly red, cured meat.
 

SmokinAl

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Yep, all of the above^^^^^^^!
Al
 

Bearcarver

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Like already said, No problem.
However Keep your meat in one layer when Dry Curing.
Makes it easier for Cure to get to it's destination---The Center.

Bear
 

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