First Back Bacon

[beaverhunter]

Takin from first try at back bacon just looking to see if you experts thinks this is cured.
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I used this product which said 40 gram per kilogram and left it in the fridge in a ziplock for 9 days.

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Just wanna make sure it is cured. Thanks Kyle

 

[Bearcarver]

Takin from first try at back bacon just looking to see if you experts thinks this is cured.

Just wanna make sure it is cured. Thanks Kyle

If that picture is a picture of the inside, after slicing into it, it looks cured to me. It is bright pink all the way through, without any grey or brown in the center.

Bear

 

[beaverhunter]

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• beaverhunter
• Mar 29, 2015

image.jpg

• beaverhunter
• Mar 29, 2015

What would cause the tops of these pieces to be really red?

 

[Bearcarver]

What would cause the tops of these pieces to be really red?

Don't really know---That is unusual, but I wouldn't worry about it.

Was it actually that color, or did the picture show it different than actual color??

Bear

 

[beaverhunter]

Yeah it was that red but I think it was darker before I started to cure it. That was the end of the loin maybe different muscle. Maybe a butcher could chime in with an explanation. Tasted good anyways. :yahoo: