Is my bacon bad? Please help

[hooked on smoke]

You got cure in it??

Yes, I posted the method I used in a later post. Thanks

 

[chopsaw]

I agree . Get it smoked and try it yourself . Let us know .

 

[Coreymacc]

Im not seeing anything outrageous. Keep going. If the cure doesn't flow around the the slabs perfectly you can get odd patterns on the bacon. A "slime" isn't out of the ordinary. I agree, keep going. Then test cautiously. My gut says you are fine.

Corey

 

[indaswamp]

I don't know if it has been mentioned or not, have not read through the entire thread yet. But I recommend doing a fry test. Cut a piece and cook it, it will turn pink everywhere the cure has penetrated.

 

[thirdeye]

Recently I had some similar questions after curing a strip of a Boston butt. Here is that thread.

Possible Nitrite Burn on Butt Bacon

Following a recent conversation with @chopsaw ,I've dry cured two slabs of meat taken from the outside face of two Boston butts... these are known as "bacon" because of the resemblance. Here is the bacon, sandwiched between these two Coppa roasts, also cut from Boston butts. Fast forward 14...

www.smokingmeatforums.com

My color change was surface related.

 

[hooked on smoke]

Thanks again to everyone.
Ill post up pics when I slice. Its resting uncovered in the fridge for 2 more days.