Bacon color
- Thread starter Kyle_P
- Start date
Dave from Denver
TVWBB Wizard
Kyle we're going to need more information. Have you smoked it yet? How long has it been curing? photos?
Dave thank you for replying. Sorry for not being more detailed.
Ok I have not smoked them yet. That is the plan for sat morning. I had bought a 15lb pork belly. I split it into three equal sizes. I had used two recipes from charcuterie and one from mike simon. all of them had used pink salt. I put them in the fridge on Feb 9th. I have turned them every other day. I was thinking about trying to let them sit for 48 hours to dry. So when I took them out today and rinsed them I wanted to make sure they were not to salty. I cooked up a few pieces from the first two slabs and they all looked fine and third one looked a little gray/brown.
Ok I have not smoked them yet. That is the plan for sat morning. I had bought a 15lb pork belly. I split it into three equal sizes. I had used two recipes from charcuterie and one from mike simon. all of them had used pink salt. I put them in the fridge on Feb 9th. I have turned them every other day. I was thinking about trying to let them sit for 48 hours to dry. So when I took them out today and rinsed them I wanted to make sure they were not to salty. I cooked up a few pieces from the first two slabs and they all looked fine and third one looked a little gray/brown.
Geir Widar
TVWBB Wizard
Twelve days in salt, and not cured? That does not sound right. Did you dry salt?
j biesinger
TVWBB Platinum Member
what did you cure them in? the grey is most likely from oxidization which resulted from exposure to air.
MartinF DiggingDogFarm
TVWBB Fan
Hello all. Sorry I have been MIA. I have not been able to find a job in about a year and a half and all of a sudden I have been having interviews all the time. So I have been really focusing on that. And now back to the bacon.
After worrying about that one slab I did remember that in the middle of curing that bag ended up getting a leak in it. So I figured it was the air.
When that picture was taken I was checking them for saltiness. I had sliced a piece off and cooked it up. After tasting it I let them dry for two days. then they were smoked. I had used all apple wood. I think I might have used a little to much but I think they came out great. That was the best bacon I had ever tasted and my friends too.
Thank you everyone for your help.
Kyle
After worrying about that one slab I did remember that in the middle of curing that bag ended up getting a leak in it. So I figured it was the air.
When that picture was taken I was checking them for saltiness. I had sliced a piece off and cooked it up. After tasting it I let them dry for two days. then they were smoked. I had used all apple wood. I think I might have used a little to much but I think they came out great. That was the best bacon I had ever tasted and my friends too.
Thank you everyone for your help.
Kyle