Bright pink spot on cured pork belly ***PIC***
- Thread starter fremont
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What kind of cure (recipe) and what was your fridge temp?
Boshizzle
somebody shut me the fark up.
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.
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.
IamMadMan
somebody shut me the fark up.
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.
Possibly your curing agent was not evenly applied, or it may have pooled in the liquid run off from curing.
Boshizzle
somebody shut me the fark up.
That's what I'm afraid of.
captmoby
Knows what a fatty is.
Could that area have rested against a USDA stamp on another piece of belly during the cure?
pbj
Full Fledged Farker
did you turn it at all. maybe the red spot was not in the cure long enough?
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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?
wnkt
is Blowin Smoke!
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
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
