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I have small white spots emerging on my bacon as I'm smoking it after a wet brine.
I used a pineapple pumping compound from my local butcher.
I can't tell if it's mold or maybe undisolved solution that sat on the pork. Anyone have any ideas? Is it safe to eat?
Have just started smoking my wet cured bacon and noticed a lot of tiny white dots emerging as it dries out in the smoker.
I used a "pumping compound" that I got from my butcher for the wet cure and cured for 5 days, (pretty thin belly)
I have attached a photo of the white spots below. Is this...