So, I'm not sure if this is the right sub to be asking this, but I've had some pork loin curing for back bacon in my fridge for exactly 31 days using an equilibrium wet cure. Do these roasts look normal for a wet cure? They were all cured separately, and they have different amounts of brown spots on the fat.
The middle one has a very very slight "off" smell but it's barely noticeable unless you get your nose right up close to it, almost like the smell of opening a package of meat fresh from the store. The top one has almost no browning at all.
The brine had a fair amount of brown sugar. Could that be a factor for the discoloration?
Thanks in advance.
by Ok_Shoe_8399