Bacon cure problem?

[bobrap]

Just sliced some bacon I made have a question. I used Pop's curing brine and left the belly in the liquid for about 18 days in the garage fridge. Cold smoked over two days. Well one end of the belly was kind of thick and I'm not sure the cure went all the way through. Don't know if you can see it in the picture. Right in the center is a bit darker red color. Obviously, my question is should I be concerned or just press on as normal. First time seeing this for me. Appreciate any advice. Thanks.

 

[indaswamp]

How thick is the thicker end? Use a cure calculator to figure out how many days to leave on cure. If you are certain of your salt and cure #1 measurements, I'd let it go 21 days. Better bacon IMO. Won't hurt it.

 

[indaswamp]

Can also do a fry test to check at the end of 21 days. uncured part will be pale cooked pork color, not pink like cured ham.

 

[bobrap]

Can also do a fry test to check at the end of 21 days. uncured part will be pale cooked pork color, not pink like cured ham.

Thickest part is about 2.5". I wanted to cure longer but friends kept on "Where's the bacon!". Is there any health hazards/problems to worry about is the cure didn't go all the way through? As an aside, any chance of getting your Calabrian sausage recipe? Appreciate you.

 

[indaswamp]

For the future, here i the cure calculator I use...

https://genuineideas.com/ArticlesIndex/nitritecuringcalculator.html

Says 7.8 days for the salt and cure to reach the center, but this is in lean meat. Salt and cure travels slower through fat. Safe range is 12-18 days. But 18-21 days is better. Your slab should be cured to the center. I assume you are interested in the Italian fresh Calabrian sausage? I can pm you that later.

 

[bobrap]

For the future, here i the cure calculator I use...

https://genuineideas.com/ArticlesIndex/nitritecuringcalculator.html

Says 7.8 days for the salt and cure to reach the center, but this is in lean meat. Salt and cure travels slower through fat. Safe range is 12-18 days. But 18-21 days is better. Your slab should be cured to the center. I assume you are interested in the Italian fresh Calabrian sausage? I can pm you that later.

Yes, please. Thanks again.