markie_q Posted January 6, 2019 Share Posted January 6, 2019 Just been checking some bacon I have curing currently. It went in on 23/12 and was planning on removing tomorrow. It's going brown in places, hopefully you can see in the pictures. (Along the top) Is this a sign that the meat has spoiled and should be discarded? Quote Link to comment Share on other sites More sharing options...
Icefever Posted January 7, 2019 Share Posted January 7, 2019 We've had the same Markie, if that was me I would trust my nose....if it smells ok....or trim the end bit off??? Ice. Quote Link to comment Share on other sites More sharing options...
markie_q Posted January 7, 2019 Author Share Posted January 7, 2019 10 hours ago, Icefever said: We've had the same Markie, if that was me I would trust my nose....if it smells ok....or trim the end bit off??? Ice. I don't have a great sense of smell, so will get the other half to later. It doesn't look healthy. The other half of the loin that was cut and cured separately looks fine Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted January 7, 2019 Share Posted January 7, 2019 Just give it a trim, it will,be good. 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted January 7, 2019 Share Posted January 7, 2019 No it has not spoiled. 1 Quote Link to comment Share on other sites More sharing options...
Adman Posted January 8, 2019 Share Posted January 8, 2019 It's probably cosmetic, but does anyone know why this happens, and if it can be prevented? Is it uneven application of the cure at the start? 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted January 8, 2019 Share Posted January 8, 2019 The different muscles will take up water to differing degree and also will have differing amounts of myoglobin. Often the waterlogged muscle (from the brine released by the salt) combined with the watered down red colour, that is produced when Nitrite reacts with the myoglobin, makes the muscles look a washed out brown colour. 2 Quote Link to comment Share on other sites More sharing options...
bumf Posted September 28, 2021 Share Posted September 28, 2021 (edited) Sorry to bump this old thread, but I just wanted to say thanks. I've been searching for ever for some advice on the exact same situation with my loin which has been dry curing for 15 days, and being turned every other day. It was cured in dry mix of 3% salt (I did 2% and 2.5% before, and I felt both needed to be more salty), 0.25% Prague #1 and I forget how much brown sugar. It's my first loin cure, having done a couple of bellies before, some areas of the middle and bottom (the exact same as OP) have turned that same colour, so I was looking to ensure I hadn't over cured or not turned enough or that it has just gone rotten. There is no bad smell whatsoever. I smoked it today, and it looks the same colour, but your reply regarding the myoglobin and the process by which the muscle changes colour put my mind at ease. Edited September 28, 2021 by bumf spelling Quote Link to comment Share on other sites More sharing options...
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