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Is this bacon OK?

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Greeno55
Greeno55 Posts: 635
in EggHead Forum
Bought a nice big belly, trimmed it, cut it into 4 pieces and got it all cured up. Going to have a go at my first cold smoked bacon. Thus far it's only been hot smoked. Also changing it up a bit with flavours. Did 2 of the normal basic salt cure, then trying one with maple syrup, and the savoury one from Charcuterie. The basic and sweet came out nice and pink in color, but the savoury one, as you can see in the pic never got that nice look. I'm thinking it's ok, and may be due to the peppercorns and garlic because it smells fine. What do y'all think?
LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
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  • tjosborne
    tjosborne Posts: 529
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    If it smells fine it more than likely is good still.
    middle of nowhere- G.I. NE
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  • SenecaTheYounger
    SenecaTheYounger Posts: 368
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    It's fine. Different recipes.

    The high sugar content of the sweet recipe retains more water in the meat.

    May be the garlic nd peppercorn as you suggest, but at any rate, I have noticed savory cures are less pink too.

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    Copia ciborum subtilitas impeditur

    Seneca Falls, NY

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