Have just started smoking my wet cured bacon and noticed a lot of tiny white dots emerging as it dries out in the smoker.
I used a "pumping compound" that I got from my butcher for the wet cure and cured for 5 days, (pretty thin belly)
I have attached a photo of the white spots below. Is this ok?! I can't seem to find anything online about it happening so it concerns me a little.
Thanks in advance
I used a "pumping compound" that I got from my butcher for the wet cure and cured for 5 days, (pretty thin belly)
I have attached a photo of the white spots below. Is this ok?! I can't seem to find anything online about it happening so it concerns me a little.
Thanks in advance