Makin' bacon question

[will work 4 bbq]

So I've had a 8.27lb slab o bacon from costo curing in my fridge for 13 days now, and it looks like it has reabsorbed most of the juices that hsd come out. My question is, is it still safe to cold smoke? This is only my 2nd time makin' bacon and i dont wanna make anyone sick.
Any help is appreciated. Thanx guys

 

[tropics]

So I've had a 8.27lb slab o bacon from costo curing in my fridge for 13 days now, and it looks like it has reabsorbed most of the juices that hsd come out. My question is, is it still safe to cold smoke? This is only my 2nd time makin' bacon and i dont wanna make anyone sick.
Any help is appreciated. Thanx guys

If you used the proper amount of cure #1,you should be good to go
Richie

 

[will work 4 bbq]

If you used the proper amount of cure #1,you should be good to go
Richie

Thanx Richie, I used the amount recomended by the cute calculator on diggingdogfarm.

 

[tropics]

Your good then enjoy the rewards of waiting
Richie

 

[kit s]

Ya what Tropics said

 

[will work 4 bbq]

I did however notice that its got some parts that are more pink than others.

 

[chef jimmyj]

No issue. Many non-consequential things can happen. More moisture concentrated there longer or less than another spot. Bumps,bruise,natural discoloration. You are fine...JJ

 

[will work 4 bbq]

No issue. Many non-consequential things can happen. More moisture concentrated there longer or less than another spot. Bumps,bruise,natural discoloration. You are fine...JJ

For sure, thanx jj