does this bacon cure look right?

[migraine]

I took this slab and loin out of the dry cure and it smells good but inconsistent color on the out looks questionable
Can someone tell me if this is normal?
I dry cured for the correct time for the loin and took the slabs to the same length because it was just easier to do it this way.
They were each weighed out individually with Pop's recipe and individually sealed in their ouw zip lock bag with as much air sucked out as possible, flipped ever 1-2 days.
I'm ready to smoke once they are dry/sticky to the touch
Please let me know what you'all think.

Thanks, Brian

 

[slavikborisov]

I took this slab and loin out of the dry cure and it smells good but inconsistent color on the out looks questionable
Can someone tell me if this is normal?
I dry cured for the correct time for the loin and took the slabs to the same length because it was just easier to do it this way.
They were each weighed out individually with Pop's recipe and individually sealed in their ouw zip lock bag with as much air sucked out as possible, flipped ever 1-2 days.
I'm ready to smoke once they are dry/sticky to the touch
Please let me know what you'all think.
View attachment 705169
View attachment 705170
Thanks, Brian

Yep that’s normal oxidation…I’m don’t know pops dry cure recipe but im assuming it’s got the correct amount of cure and salt/sugar so if you cured in the fridge I would smoke em up

 

[SmokinEdge]

Looks fine to me. Those brown areas are just oxidation from being exposed to air, the pink meat wasn’t exposed. Once smoked they will all be pink meat all over. No worries

 

[chopsaw]

I agree that it looks normal , but your description is confusing .

Dry cure , or Pop's brine ? Slab ?

Correct amount of time ,,,, is how long ?

 

[SmokinEdge]

I dry cured for the correct time for the loin and took the slabs to the same length because it was just easier to do it this way.
They were each weighed out individually with Pop's recipe and individually sealed in their ouw zip lock bag with as much air sucked out as possible, flipped ever 1-2 days.

Good point chopsaw

 

[DougE]

Looks to be normal oxidation, as already said, but awaiting some clarification on the curing details.