Questionable areas after curing

Discussion in 'Smoking Bacon' started by billdawg, Apr 25, 2014.

  1. Hey guys,

    I need a little advice from the more knowledgeable on the subject.

    I just pulled my pork belly out of Pop's wet curing brine this morning. It has been in the curing brine for 21 days. I know this is a long time, but I had to work the last 11 days straight and had no choice. When I pulled it out this morning, there are several spots on it, where it made contact with the plastic lug it was in, and where the weighted pan was on top of it, that are a much different color than the rest of the belly. I have done lots of Canadian Bacon and always notice where the loin contacts the bucket, or touches another piece, there is a major color difference. I add a good bit of cane syrup to the brine, so it takes on a really dark brown color. I understand there will be a little color difference where the meat has contact with something while it cures, but I just want to make sure it is safe. here are the pics.

    The "top" of the pork belly in the picture was actually on the bottom while it was in the brine. I didnt cut the riblets off until I pulled it out this morning. you can see how red it looks where it was making contact with the bottom of the lug and where the riblet on the end was folded over and it looks like no brine got to it. I just want to make sure it is safe to cold smoke tomorrow. All advice is welcome. Thanks.
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    It's safe..... Rinse, dry, put in front of a fan and form the pellicle..... If you want to add stuff like Black pepper, garlic or onion powder, do it before forming the pellicle .... Looks really good to me......

  3. dougmays

    dougmays Limited Mod Group Lead

    I have never made bacon before so i dont have a sure answer for you, hopefully that comes along from the more knowledgable people here. But when i make jerky sometimes i get discolorations where meat touches the bag or other pieces of meat, in this circumstance it's still been ok and safe to eat
  4. Thanks Dave. I thought this was the case. I just want to make sure I'm safe and don't kill anyone.
  5. Thanks Doug. I have had the same thing happen making Canadian Bacon, as I said, but it was just worrying me more this time. I trust DaveOmak's opinion on the matter. Thanks for the input!
  6. It's just fine.  One issue, however, is that when the smoking is finished, you should mail  the slabs, all of 'em, to me.
  7. Sorry TJ, but for whatever reason, the Post Office said they couldn't deliver pork belly to your address. [​IMG]

    Thanks for the input!

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