Cure questions

[mr.twister]

Hello all just finished my wait for my second attempt at some bacon. I did the pops brine method and let it soak for the two weeks, i was flipping ever other day and had zip lock bags of water to weight it down. after washing it off I noticed a couple red patches in the belly and was just curious if the cure didn’t take or what may have happened.

 

[smokerjim]

Your fine it was probably just touching something there.

 

[chopsaw]

Jim has you covered . Completely normal .

cure didn’t take or what may have happened.

The color change is due to oxygen . Parts touching remain pink . areas exposed to oxygen turn darker .

 

[mr.twister]

Awesome, I was hoping, y’all would say that. thank you now time to hit it with some smoke

 

[smokerjim]

Awesome, I was hoping, y’all would say that. thank you now time to hit it with some smoke

Ya might want to cut a little slice off and fry it to make sure it's not to salty for you. If it is just soak in some water for an hour or two. After you smoke it it's to late.

 

[mr.twister]

yes sir did a fry test and tasted good to the wife and I. Just got done slicing and I’m heating up the griddle as we speak, thanks for all the input everyone.

 

[chopsaw]

Looks good .

 

[smokerjim]

Looks excellant

 

[chopsaw]

Really nice lean to fat ratio on that .