I made a cured pork fillet, I've been eating some of it already with no problem, although it was very salty so I was thinking I left it in salt for too many hours.
I just noticed in the last slices I've cut that the center has a different color, as if the salt didn't reach it. However this isn't even the thickest part of the fillet, and the rest of it had an uniform color.
Is this safe?
by Dargus77
2 Comments
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Note: Cured in the fridge for the whole process. No curing salt used, only regular salt.