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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-05-2013, 06:22 PM   #1
fremont
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Default Bright pink spot on cured pork belly ***PIC***

This is a belly that's been cured for 7 days. Never seen it before. It wasn't constricted any funny way during the curing period. Any thoughts?

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Unread 01-05-2013, 06:50 PM   #2
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What kind of cure (recipe) and what was your fridge temp?
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Unread 01-05-2013, 06:53 PM   #3
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Ruhlman and 36-38
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Unread 01-05-2013, 06:57 PM   #4
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I have no answers for you and wish you luck!

I wish I had the guts to cure some bacon. My Dad used to cure his without pink salt using only salt & pepper and hickory smoke. I keep asking him to help me do it the old school way that he did, but he has no interest in it nowadays. I think it's because it reminds him too much of my late Mother.

Either way, I hope to do it sometime with his help before it's too late.
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Unread 01-05-2013, 09:01 PM   #5
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I know you said you used the Ruhlman Cure, but did you use cure #1 or Cure #2?

Possibly your curing agent was not evenly applied, or it may have pooled in the liquid run off from curing.
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Unread 01-05-2013, 09:02 PM   #6
Boshizzle
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Quote:
Originally Posted by IamMadMan View Post
I know you said you used the Ruhlman Cure, but did you use cure #1 or Cure #2?

Possibly your curing agent was not evenly applied, or it may have pooled in the liquid run off from curing.
That's what I'm afraid of.
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Unread 01-05-2013, 09:10 PM   #7
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Could that area have rested against a USDA stamp on another piece of belly during the cure?
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Unread 01-05-2013, 09:12 PM   #8
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did you turn it at all. maybe the red spot was not in the cure long enough?
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Unread 01-05-2013, 09:29 PM   #9
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Quote:
Originally Posted by fremont View Post
Ruhlman and 36-38
Quote:
Originally Posted by IamMadMan View Post
I know you said you used the Ruhlman Cure, but did you use cure #1 or Cure #2?

Possibly your curing agent was not evenly applied, or it may have pooled in the liquid run off from curing.
Quote:
Originally Posted by pbj View Post
did you turn it at all. maybe the red spot was not in the cure long enough?

Yeah, I'm leaning toward an application issue or not turning often enough. As I recall, Ruhlman's cures are usually pretty strong, but I think he recommends overhauling only once...... Have you done the sniff test yet?
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Unread 01-07-2013, 10:11 AM   #10
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I have noticed that raw cured meat that it exposed to air is gray...but if it isnt exposed to air (such as right against the plastic) is pink

So if everything has been done correctly...meat turned...proper cure ingredients in the proper amounts....it should be ok..But when in doubt...throw it out specially if it smells funky
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