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Cured Pork Loin--do I have a problem?

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Posted by MaryAnn on December 20, 2013 at 10:41:34:

Hello, I am making my first cured pork loin, about 10 pounds in two pound sections. Took it out of the cure today. It has been completely submerged and I stirred it around a couple times over the six days it was in the curing liquid. When I took it out I noticed a few areas (couple inches diameter) on the outside of some of the pieces that were still pink and not the greyish color of most of the outside of the meat. I assume these sections may have been touching each other over the past few days. It seems like they should be ok because I cut into the meat and I see that these areas are the same color as the inside of the meat which has not been directly exposed to the curing liquid. Is this right??? Thanks for any help, never done this before and I am nervous. Thanks!

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