Smoking bacon safety question: Rind

Discussion in 'Smoking Bacon' started by lav25, Jan 27, 2015.

  1. lav25

    lav25 Fire Starter

    OK, possible problem here.  I cured some pork belly in a ziploc following this recipe:

    I didn't realize how much the skin (rind) looked like fat until I was about to put it on the smoker, so I removed the rind (after 9 days cure time), and cut the belly in half length-wise.  The top layer, just under the rind, is noticeably more "raw" pink than the lower layers.  Is this possibly dangerous/not cured?  ANy good ways to tell? Don't want to poison myself first time out.

    Thanks for looking

  2. bear55

    bear55 Master of the Pit

    If you don't get an answer you might PM Bearcarver I believe he can help.
  3. lav25

    lav25 Fire Starter

    No worries, I wasn't thinking.  Told the wife I was worried about it and she pointed out that pork belly, even totally raw, has that color pattern of darker layers on the bottom and a lighter one up top. Just to be sure, I carved off and fried up a postage-stamp size piece of the lighter, center-most portion, and I feel fine a day later, should be all good.


Share This Page