Is this normal. (Color of bellies in dry cure)

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mowin

Master of the Pit
Original poster
May 30, 2015
1,220
246
upstate ny
I cut a 10# belly in 3 peices, meausered the proper amount of cure #1, salt and sugar. Two pieces have turned a even darker color, but one started a red patch, that has spread to 2/3 of the meat side. All pieces smell good, and have absorbed all the liquid that developed earlier in the cure. I'm on day 11 of 14..
 
Hi mowin, looking at the pictures, then red is normal, the part at the top of the photo (brown) looks like it's not curing? Just my thoughts.

This is a piece of Butt I have curing at the moment, to do pulled ham, as you can see the color is uniformed across the joint.
I am sure other members will be along shortly to offer advice.
 
Cure was measured on a gram scale, and all three bellies smell fine. I'll pull them Friday, rinse and let them dry overnight for a Saturday smoke...
 
Following this.  
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Red, Pink, even a little light Brown is no issue. Crazy Green, Blue or Black, is a problem. Keep massaging and turning the bags and you will be fine. It is RARE than the surface does not cure completely...JJ
 
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