What I noticed when slicing was that some of the lean of the bacon is darker. In fact, the portion that is darker is the lean towards the top of the bacon, the way the slab was on the smoker, while the lean towards the bottom (fattier side) of the slab is a lighter pink. See below:
Does this lighter pink for some of the lean inside the bacon mean the cure did not work all the way through in 4+ days?
I was curing in two gallon zip locks, that were folded over partially, with most of the air squeezed out. On the flips, most liquid tended to be around and below the belly it seemed, about level with the thickness of the slab.
Comment