- Joined Feb 10, 2019
This is my first attempt at making bacon, so I had a question about the color of the cured bacon that I have not smoked yet. I followed recipes I have seen on this forum to create a dry brine for some pork belly I bought. The cure for 1 lb is shown below, and I weighed each individual piece and mixed up it's own batch of cure, spread on both sides, vacuum sealed without the vacuum, and stored in the fridge, massaging and flipping every day. Since I didn't have time to get to it after work, it has been curing for 11 days now. I am planning to rinse it and soak in ice water and then put in the fridge until smoking on saturday, but wasn't sure if the coloring on the meat is ok. Two pieces turned bright red in spots, while the third didn't. Obviously if it smells off I will throw it away, but I was just wondering if anybody has experience with this, and would know if it is normal, bad, or nothing to worry about.