Hi!
I am currently in the process of my fist home made bacon. First time I flipped the bacon during the cure I noticed these spots on the fat side:
At first I thought they just cut through the fat layer when boning the belly. But when I rinsed of the cure today, I also rinsed of these spots. I am a bit puzzled as to what this could have been? Could it have been cure that somehow solidified a little? I cured the belly using colorozo salt and sugar in a dry cure.
Everything smells and looks fine, but I am still not sure if I can just throw this on the smoker tomorrow or if I cannot trust it.
Thanks a lot and best regards from The Netherlands!
I am currently in the process of my fist home made bacon. First time I flipped the bacon during the cure I noticed these spots on the fat side:
At first I thought they just cut through the fat layer when boning the belly. But when I rinsed of the cure today, I also rinsed of these spots. I am a bit puzzled as to what this could have been? Could it have been cure that somehow solidified a little? I cured the belly using colorozo salt and sugar in a dry cure.
Everything smells and looks fine, but I am still not sure if I can just throw this on the smoker tomorrow or if I cannot trust it.
Thanks a lot and best regards from The Netherlands!