I got 17lb of meat into the marinade yesterday so I could dehydrate today. I split it into 3 flavor batches. My process was as follows: - trim inside round of visible fat - partial freeze and then thru the meat slicer for 1/4" slices (with and across grain depending on piece of meat) - mix the marinade to suit the bag size (1× 5lb, 2× 3lb, 2× 3lb) including cure#1 - dip each individual piece of meat into the marinade before dropping into bag - dump remainder of marinade into the ziplock bag and seal after removing all possible air - bags went into garage fridge to sit 18-24 hours with a squeeze and a flip after 9 hours - this morning I brought 11lb out and drained off the marinade - placed each piece on to a paper towel and squeezed the layer with top paper towel to remove excess moisture before placing on to the dehydrator trays - in to the dehydrator at 160F until done, likely about 4-5 hours Question: - Some of the slices of meat coming out of the marinade have a lot more red than other areas of the slice. Is this normal? Should I have done something differently?