I have small white spots emerging on my bacon as I'm smoking it after a wet brine.
I used a pineapple pumping compound from my local butcher.
I can't tell if it's mold or maybe undisolved solution that sat on the pork. Anyone have any ideas? Is it safe to eat?
I used a pineapple pumping compound from my local butcher.
I can't tell if it's mold or maybe undisolved solution that sat on the pork. Anyone have any ideas? Is it safe to eat?