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
Chargriller Super Pro with side firebox
I'd like to be remembered as one of those "larger than life" people, but as I'm only 5'6" I just work on being *wider* than life.
(Pedro Moura Pinheiro, a funny guy)