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Great, thanks both of you. I just sliced some off and as you said it's red underneath. I fried the piece I skimmed off and it turned pink almost immediately in the pan.
Hmm, interesting. I did notice that the bag had a hole in it, a couple days into the cure, so it may have been exposed to a lot more air. A different piece in a different bag came out fine, although it was also a different brand of meat. Are these pics better? The dog thinks it smells fine lol.
I've made bacon a couple dozen times and never seen anything like this. Today is day 9 on the cure but this brown/gray discoloration started earlier and I was just hoping it would go away. It smells okay but I am concerned, this is for a family reunion and I would prefer not to make my whole...
Hi, I am new to the site. I have been curing meats for about a year now, but am about to smoke for the first time. I'm smoking a couple of different types of bacon (hot smoking).
a buddy has asked if he can throw a couple of fish into the smoker while I am doing the bacon. I am concerned...