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

Discussion in 'Smoking Bacon' started by mowin, Nov 3, 2015.

  1. mowin

    mowin Master of the Pit

    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..
     
  2. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    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.
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You should be fine as long as you ysed the proper amount of cure and everything smells fine.
     
  4. mowin

    mowin Master of the Pit

    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...
     
  5. twoalpha

    twoalpha Smoking Fanatic

    Following this.  [​IMG]
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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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