Smoking bacon safety question: Rind

[lav25]

OK, possible problem here.  I cured some pork belly in a ziploc following this recipe:

http://www.foodnetwork.com/recipes/homemade-bacon.html

I didn't realize how much the skin (rind) looked like fat until I was about to put it on the smoker, so I removed the rind (after 9 days cure time), and cut the belly in half length-wise.  The top layer, just under the rind, is noticeably more "raw" pink than the lower layers.  Is this possibly dangerous/not cured?  ANy good ways to tell? Don't want to poison myself first time out.

Thanks for looking

-val

 

[bear55]

If you don't get an answer you might PM Bearcarver I believe he can help.

 

[lav25]

No worries, I wasn't thinking.  Told the wife I was worried about it and she pointed out that pork belly, even totally raw, has that color pattern of darker layers on the bottom and a lighter one up top. Just to be sure, I carved off and fried up a postage-stamp size piece of the lighter, center-most portion, and I feel fine a day later, should be all good.

-val