Finally got round to slicing up some of my bacon, this has been drying in the fridge at around 4c with average 70% Rh though fluctuated. It’s had about 19 days in the fridge after a 10day cure and cold smoke. I just want to know why I’ve got dark areas on the meat, I’m sure it’s oxidisation but I’m unsure as to why exactly or how to prevent it in the future ? It doesn’t show through once cooked either. And my bacon sandwich tasted great too
I’ve cut the skin off as recommended by someone elsewhere and cut it into squares to add to soups,stocks or sauces for added flavour and gelatin.
by SloeWolf
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Did you use curing salt? That keeps the meat bright red during a long cure.