Bacon Color Question

[steel4sam]

Hi there,
I’m pretty new to making my own Bacon, I just pulled a batch off the smoker, I’m wondering if the coloring looks ok to you all. It’s got a vibrant red color on the bottom but the meat just under the fat is much lighter colored. A slight pink. Has the cure not reached it? I followed a recipe and was careful with my measurements and time. Advice is welcome.

 

[daveomak]

What and who's recipe did you use ??

Did you use a recipe from this forum ?? Which one ??

From the deep pink color, "maybe" too much nitrite was added...

Fat won't turn pink...

 

[steel4sam]

No it was from a curing book I have. Is the light colored meat near the fat ok colored? Thanks for your reply.

 

[daveomak]

Different muscle groups turn different shades of pink with the cure..
Here's a pork loin sandwich... Note the different color... Evidently, some parts of the loin work harder than others.. Someone smarter than me can figure that one out...




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[smokin peachey]

No it was from a curing book I have. Is the light colored meat near the fat ok colored? Thanks for your reply.

Can you share the recipe so we have a better understanding of what was done.