Bright red after curing

[river100]

This has been curing for 9 days.
It's scraps from buckboard that I'm making. None of it is thicker than 1 inch.
Cure is
salt 2.5%
brown sugar 1.8%
cure#1 0.25%
I don't remember seeing the red in the beginning.
Is this an issue?
Any idea on what cases it?

 

[SmokinEdge]

Normal. The dull meat has oxidized on the surface. The red color part has not. Probably from touching the plastic. In a brine bucket this same thing occurs where meat touches other meat. On the inside, it’s all that pretty red color. No worries.

 

[smokerjim]

Like smokinedge said just from touching something.

 

[river100]

Normal. The dull meat has oxidized on the surface. The red color part has not. Probably from touching the plastic. In a brine bucket this same thing occurs where meat touches other meat. On the inside, it’s all that pretty red color. No worries.

Thanks, first thing that came to my mind was... oh crap!