Hey everyone, just checking in as a new member. Have used these forums many, many times for recipes and help.
I recently bought a Cameron’s stove top smoker, and done two smokes so far - (American) bacon from a pork belly, and St. Louis style ribs, which were incredible.
Planning my third smoke on Tuesday after the pellicle has formed, on a (UK style) back bacon from pork loin.
The back bacon has been curing in 3% salt, 0.25% Prague #1 and I forget how much brown sugar - maybe 2%. It has been curing in the fridge for 14 days, has been turned most days, but forgotten a few times. Seems the back bacon is a little brownish rather than pink in some of the middle areas (photos attached). Will that be fine?
Thanks in advance!
I recently bought a Cameron’s stove top smoker, and done two smokes so far - (American) bacon from a pork belly, and St. Louis style ribs, which were incredible.
Planning my third smoke on Tuesday after the pellicle has formed, on a (UK style) back bacon from pork loin.
The back bacon has been curing in 3% salt, 0.25% Prague #1 and I forget how much brown sugar - maybe 2%. It has been curing in the fridge for 14 days, has been turned most days, but forgotten a few times. Seems the back bacon is a little brownish rather than pink in some of the middle areas (photos attached). Will that be fine?
Thanks in advance!