My bacon didn’t cure all the way through. Is there a food safety issue in that or just flavor? Ive got grey pork spots in the center. I’ve used this recipe before without problem but these pigs were about 6 months past prime butcher weight and a bit on the fat side. I should have taken into consideration the extra thickness and cured a bit longer....
Uncured spots
- Thread starter AmandaW
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- May 12, 2011
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No Safety Issue... The interior is sterile you may just notice a slight taste difference. You are likely correct that the meat needed extra time in the cure. I figure one day per 1/2" of thickness...JJ
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