- Dec 8, 2007
- 31
- 10
Im not sure where I messed up but the center of my butt (going for buckboard bacon) was not pink but pork like. I pumped some maple syrup into it and was thinking that could that have caused the cure to not penetrate and pink up the meat. I smoked it until it hit 170 so there is no undercooking issue but should I be worried that the meat isnt cured? What can I do to prevent this next time?
BTW this is my first post on an awesome forum. This site has been a great resource for me.
-Bix
BTW this is my first post on an awesome forum. This site has been a great resource for me.
-Bix