- Jan 16, 2019
- 342
- 375
Not that I have done a whole lot of bacon, but this is a first for me. Got two pork bellies from Costco. Did my normal dry cure using Cure#1, salt and maple sugar. Also added a couple tablespoons of maple syrup. Put in Food saver bag and closed, but did NOT vacuum seal. I got most of the air out, not all but most.
Let sit for 15 days, turning daily. Pulled it out last night to sit in fridge overnight before smoking today. I noticed a bit of an off color in a couple places. I trimmed some of it off and it appears to be surface color only, where I trimmed it is nice and pink below.
Have others experienced something like this before? It could be from the syrup? Since it seems to be only on the surface, and there was no off smell to it, I was planning on trimming it off and continuing on with my warm smoking today.
Thanks for reading and any comments/suggestions.
Let sit for 15 days, turning daily. Pulled it out last night to sit in fridge overnight before smoking today. I noticed a bit of an off color in a couple places. I trimmed some of it off and it appears to be surface color only, where I trimmed it is nice and pink below.
Have others experienced something like this before? It could be from the syrup? Since it seems to be only on the surface, and there was no off smell to it, I was planning on trimming it off and continuing on with my warm smoking today.
Thanks for reading and any comments/suggestions.