Is this bacon cured...

[derag2]

Put this in pops brine for 13 days.. I pulled it out and there's a few pieces that have this redish pink meat... I agitated the bucket pulled the pieces up and down in the bucket to mix and move the brine around the meat every other day...,http://i183.photobucket.com/albums/x102/Derag2/smoking/1028161910.jpg

 

[pc farmer]

Looks fine to me. The grey spots are from the oxygen in the water

Cured meat turns red.

 

[crankybuzzard]

If it were in for 13 days, it's cured. The meat touching each other or the sides of the contIner will also cause bright or dark spots.

Dry it a bit a smoke away

 

[derag2]

Thanks guys... I thought it was fine just double checking.... It will get smoked Tommorow....