Strange little red dot on my bacon.

Toker · August 19, 2011, 08:01:48 PM

Hi, i have a question that i always forget to ask. So here it is. Ever since i make a batch of bacon, with basic cure instead of MTQ i always get some strange little dots on my bacon. Mostly on the fat but also on the meat. Anybody knows why? It does not seems to be harmfull cause i store it into the freezer but how to get rid of it? I'M sure it has something to do with the cure.

SamuelG · August 19, 2011, 08:13:12 PM

Toker, dots???

Pics???

SamuelG

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Toker · August 19, 2011, 08:29:08 PM

Sorry Sam no pic. No digital cam. I REALLY have to Kick myself in the butt to buy one to REALLY participate like all of you.

And yes, some red dots on the bacon but not on top inside. I see it when i slice it after it's been cook.

SamuelG · August 19, 2011, 08:33:57 PM

Ahh.

I've made bacon per 10.5 recipe and never red dots???

Camera on your cell phone???

SamuelG

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Toker · August 19, 2011, 09:04:22 PM

On my cell!!! I guess it was too logical for me Sam :) Look what I'm gonna do, now my bacon is in the freezer unsliced. As soon as i slice some i will try this never used feature of my cell. THX again for being logical ;D

SamuelG · August 19, 2011, 09:06:09 PM

Just trying to help out.

SamuelG

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Habanero Smoker · August 20, 2011, 02:10:36 AM

When you made the Basic Cure, did you use a pure salt such as pickling/canning salt that does not have any iodine, preservatives or other minerals. Iodine and/or other minerals that may be in sea salt or regular table salts can cause these stains.

Toker · August 20, 2011, 02:25:05 AM

Yes pickling salt, no kosher salt. I red on the net that the only difference between both is the seize of the salt.

Habanero Smoker · August 20, 2011, 02:36:33 AM

Kosher salt is pure salt, it the sea salt and table salt that may contain impurities.

What you describe appears to be a reaction to a chemical or mineral that is in the cure. It's not harmful, and you should not notice it after it has been smoked. If it was just one slab, then it could have been minerals in the bacon obtained from the pig's diet. If you used pickling salt, that may have been contaminated, I would also check the sugar to see if that contained any preservatives.

The problem is probably occurring on both sides at the same rate, it shows up better on the white background of the fat.

Toker · August 20, 2011, 02:53:59 AM

So should i be better using kosher salt instead? I use regular granulate sugar and the dots are red and i can see it after smoking when slicing it. I will try to post picture later today when it thaw.

BTW all my slab has dots.

Habanero Smoker · August 20, 2011, 12:53:22 PM

Pictures would be very helpful.

For curing pickling/canning salt which is a pure salt, is much better than kosher salt. The smaller crystals dissolve faster, and more completely. Plus the measurement given for the Basic Cure is calculated for pickling salt.

If you didn't check the ingredients of the sugar, I would check it. Some sugar companies use additives.

One of the checks to see if you have pure salt, or a good grade of salt is to dissolve 1 - 2 tablespoons in a glass of water. If the water is clear you have a good grade of salt. If it is the slightest bit cloudy then there is a strong possibility that it is contaminated with minerals and/or heavy metals.

Toker · August 20, 2011, 01:17:52 PM

But Habs just a question that cross my mind, when i make some pastrami i use the same cure and i get no dot at all. Does it tell you something?

Habanero Smoker · August 20, 2011, 01:22:34 PM

No! Nothing that comes to mind at the moment, other then the brisket cut is darker, so you may not be noticing them.

Habanero Smoker · August 21, 2011, 01:24:06 AM

One other thought; another member (I can't recall who) had a similar problem. He was using either whole or cracked peppercorns during the curing process. The prolong contact of the peppercorns to the pork belly made dark maroon spots on his bacon. Are you using peppercorns, juniper berries or any other spice or seasoning that can cause discoloration of the meat.

Also in my last post on how to test your salt, I forgot to mention you need to use distilled water.

Toker · August 21, 2011, 01:47:22 AM

No peppercorn this time. 10,5 recipe. But do you know what, the piece i just thawed do not have any dot at all! 1ST time just to make me lie.

BTW I'M not really sure of knowing exactly what is distilled water, could you pls explain me. I know that i will need it for snack sticks according NepaSmoker recipe. My next project but first, i need to buy a stuffer.

Also, how do you know when sugar conten additive or not?