Patchy Pancetta

[MonkeyPuzzle]

Hi all,

I'm a week into a 2.5% equilibrium cure of pancetta and the meat is patchy in colour, pink and dark, like the curing salt hasn't evenly distributed.

Do I:

a) Let time hopefully sort it all out
b) Add a touch more cure to bring it towards a 3% cure in total and focus on massaging the extra into the darker bits of meat

All help gratefully received.

Ned

 

[pc farmer]

Any pics? Dry cure or brine cure? Its not unusal to get off colors.

 

[MonkeyPuzzle]

Hope this works. Nitrate/nitrite pink bottom left to darker colour top right.

 

[pc farmer]

Looks fine to me.

 

[MonkeyPuzzle]

Paranoia then? It'll be alright over time?

 

[pc farmer]

Yup. Keep going.

 

[MonkeyPuzzle]

Thanks. That's a big relief. Getting good pork under lockdown ain't too easy.

 

[SmokinEdge]

Has to do with oxygen exposer more than indicates cure travel.