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-   -   Bright pink spot on cured pork belly ***PIC*** (http://www.bbq-brethren.com/forum/showthread.php?t=150913)

fremont 01-05-2013 05:22 PM

Bright pink spot on cured pork belly ***PIC***
 
This is a belly that's been cured for 7 days. Never seen it before. It wasn't constricted any funny way during the curing period. Any thoughts?

http://i135.photobucket.com/albums/q...baconspot2.jpg

thirdeye 01-05-2013 05:50 PM

What kind of cure (recipe) and what was your fridge temp?

fremont 01-05-2013 05:53 PM

Ruhlman and 36-38

Boshizzle 01-05-2013 05:57 PM

I have no answers for you and wish you luck!

I wish I had the guts to cure some bacon. My Dad used to cure his without pink salt using only salt & pepper and hickory smoke. I keep asking him to help me do it the old school way that he did, but he has no interest in it nowadays. I think it's because it reminds him too much of my late Mother.

Either way, I hope to do it sometime with his help before it's too late.

IamMadMan 01-05-2013 08:01 PM

I know you said you used the Ruhlman Cure, but did you use cure #1 or Cure #2?

Possibly your curing agent was not evenly applied, or it may have pooled in the liquid run off from curing.

Boshizzle 01-05-2013 08:02 PM

Quote:

Originally Posted by IamMadMan (Post 2318290)
I know you said you used the Ruhlman Cure, but did you use cure #1 or Cure #2?

Possibly your curing agent was not evenly applied, or it may have pooled in the liquid run off from curing.

That's what I'm afraid of.

captmoby 01-05-2013 08:10 PM

Could that area have rested against a USDA stamp on another piece of belly during the cure?

pbj 01-05-2013 08:12 PM

did you turn it at all. maybe the red spot was not in the cure long enough?

thirdeye 01-05-2013 08:29 PM

Quote:

Originally Posted by fremont (Post 2318145)
Ruhlman and 36-38

Quote:

Originally Posted by IamMadMan (Post 2318290)
I know you said you used the Ruhlman Cure, but did you use cure #1 or Cure #2?

Possibly your curing agent was not evenly applied, or it may have pooled in the liquid run off from curing.

Quote:

Originally Posted by pbj (Post 2318304)
did you turn it at all. maybe the red spot was not in the cure long enough?


Yeah, I'm leaning toward an application issue or not turning often enough. As I recall, Ruhlman's cures are usually pretty strong, but I think he recommends overhauling only once...... Have you done the sniff test yet?

wnkt 01-07-2013 09:11 AM

I have noticed that raw cured meat that it exposed to air is gray...but if it isnt exposed to air (such as right against the plastic) is pink

So if everything has been done correctly...meat turned...proper cure ingredients in the proper amounts....it should be ok..But when in doubt...throw it out specially if it smells funky


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