- Feb 9, 2017
- 124
- 32
I've been wet curing two small bellies and also a slab of ribs in Pops brine for about 12 days. When I pulled them out of the brine to cold smoke today I noticed some non pink brownish edges on the outside of some of the pieces however one I cut through the center it is red and cured through. Is this normal? I did my best to cut away some of the brown parts but that may have been unnecessary. This is my first time using a wet cure so I appreciate any feedback. Also the meat and brine had no smell and there were no slime in the brine.
Currently being cold smoked in my mes 30 with Maple pellets in the amaze tray.
Thanks, John from Ohio
Currently being cold smoked in my mes 30 with Maple pellets in the amaze tray.
Thanks, John from Ohio