Buckboard bacon....uh oh


 
J

J. Wilson

TVWBB Fan
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So this is my pork butt after 6 days.....the side looks kinda grey....but is that from being exposed to air?

Here's the other side....
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So I flipped it over and here is what that side looks like....
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Is this all normal? Am using the Hi Mountain cure and did according to directions for 4lbs. This weighed about 3.8 lbs before some trimming. When I flipped it over it was really stiff....imagine the pork butt had rigamortis (sp).

Am hoping the cure is working fine and this is because of being exposed to air and is fine. Thoughts?
 
Well it should stiffen as it cures. The water is sucked out. The discoloration bothers me as I normally do bacon in a bag so as to avoid air. Was it cured at the right temPerature?? Where is all the fluid drawn out? Did you drain it off?
 
Personally I'd toss that out, or at least trim off the funky looking part.
Like Tom, I always cure meat bagged, and with as much air removed as possible.
 
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