My latest batch I took out of cure today. Bellie 1-1/2 inch thick cured with tender quick for 8 days, 1 tablespoon per pound. When I cut into it, it is blood red all of the meat part of the bacon. The other bellies I have cured are more of a dull red.
Is it ok? Do some bellies end up different colours?
The only difference this time I substituted powdered maple for brown sugar.