is this a problem BBB

Discussion in 'Bacon' started by areallynicegirl, May 13, 2016.

  1. This was dry rubbed with tender quick last Thursday. I took it out to test fry. Is this bad, can it be saved?
  2. Looks fine to me. You can get the discoloration when curing if the meat is touching other meat or the sides of the container, etc. does it smell fine?
  3. Ya it smells ok, but this is the center not the edge, do you think that matters?
  4. chef jimmyj

    chef jimmyj Staff Member Moderator Group Lead OTBS Member

    That looks to be about 2". I would let it go another week. Just looks like some oxidation, rotten smell bad...JJ
  5. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    I think it's fine, if it is red in the center then the cure got all the way through.


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