Hi everyone,
I am starting my curing journey and pancetta is the first project I am working on as I heard it is easy start for noobs.
I would like to get the experts' opinion as I am worried the curing is not doing well due to the colouring difference in the meat.
Context:
I have a piece of pork belly that weighs 2000 grams.
I applied a curing mixture on the 4th of November and put it in a ziplock bag with an aim to cure it for 3 weeks before hanging it to dry for 4 weeks.
Below is the curing mixture ratios
I have been flipping the bag every 2 days.
I received my vacuum sealer 2 weeks into the curing (19th of November), so I decide to use it and check on the meat situation.
I cut a piece of 500 grams to put it in the vacuum sealer bag as the whole piece doesn't fit in it.
When I cut it, I was surprised to see that the meat has a different colour between the upper and bottom part.
The upper part has a darker colour which according to my research means that it has cured whereas the bottom part still has a soft pink colour which was the original colour of the meat.
I still have 1 week of curing to go and I would like to know if I need to make any changes now before the project fails.
I hope you can help on this one.
I am starting my curing journey and pancetta is the first project I am working on as I heard it is easy start for noobs.
I would like to get the experts' opinion as I am worried the curing is not doing well due to the colouring difference in the meat.
Context:
I have a piece of pork belly that weighs 2000 grams.
I applied a curing mixture on the 4th of November and put it in a ziplock bag with an aim to cure it for 3 weeks before hanging it to dry for 4 weeks.
Below is the curing mixture ratios
I have been flipping the bag every 2 days.
I received my vacuum sealer 2 weeks into the curing (19th of November), so I decide to use it and check on the meat situation.
I cut a piece of 500 grams to put it in the vacuum sealer bag as the whole piece doesn't fit in it.
When I cut it, I was surprised to see that the meat has a different colour between the upper and bottom part.
The upper part has a darker colour which according to my research means that it has cured whereas the bottom part still has a soft pink colour which was the original colour of the meat.
I still have 1 week of curing to go and I would like to know if I need to make any changes now before the project fails.
I hope you can help on this one.