First try back bacon/Saftey concern

[Smkryng]

I cured a batch of back bacon that was due today and upon inspection one of the bags had a small leak and the meat was obviously bad. I opened another and it was a uniform pink color and cured through to the center I did a fry test and everything was good so I opened the rest to form a pellicle tonight and one of the pieces had a bit of an odd color on one side, smells okay but I’m a little nervous after one being bad. I used @disco ’s dry cure method. What do y’all think, go with it or throw it out and try again? Not sure if some discoloration is normal or not.

 

[daveomak]

How long in the refer ?? what was/is the refer temp ??
The meat looks fine.. I'd eat it....

 

[Smkryng]

2 1/2 inches thick, 12 days in the fridge flipped and rubbed daily. fridge temp between 34 and 36.

 

[Smkryng]

Here’s one a little farther out with some better lighting

 

[daveomak]

Cut a slice... cook it... see what turns up... If it's not cured all the way through, cure it longer... A member was good enough to post this picture.. A ham that was not cured long enough and the cure didn't make it to the center...
Goes to show we need failures posted as well as the perfect stuff....
If you never make a mistake, you have never learned anything.. Mistakes are valuable learning experiences..

 

[Bearcarver]

I don't see anything wrong with the outside surfaces in your pics, however like Dave said, "It's the color of the inside that tells you how it was cured to center or not. 34° is a bit too low for curing. I keep mine right on 37°.
Cut open & check the inside.

Bear

 

[Smkryng]

Thanks guys, I cut one to the center and it’s for sure cured all the way through. The off color on that one was the only thing that had me worried.

 

[Bearcarver]

Thanks guys, I cut one to the center and it’s for sure cured all the way through. The off color on that one was the only thing that had me worried.

You can get a lot of varying colors on the outside surfaces, due to air hitting some areas more than others, and when guys brine cure they get differences from being against each other, or against the side of the container, etc, etc.

Bear

 

[Smkryng]

You can get a lot of varying colors on the outside surfaces, due to air hitting some areas more than others, and when guys brine cure they get differences from being against each other, or against the side of the container, etc, etc.

Bear

Yeah I’ve had that happen before wet curing. These were all individually packaged and the rest came out without any wierd colors. I’ve got em in the smoke right now. I’ll make a post with the finished product. Thanks !