Enter and win
up to 24 pounds
of free FAB!
create a profile and register
Black flecks in bacon?
Posted By: Mike in Pa
Date: Thursday, November 7, 2002 at 6:22 a.m.
Joe, I brine cured my bacon then smoked it. Prior to smoking, I found black flecks in the meat. They didn't go all the way through the meat, but wasn't just on the surface either. Weren't hard but didn't seem like blood clots either.
Do you have any idea what they are? Is it OK to eat? If I cut out all of them, I'd be left with VERY little. Thanks a lot for you're expert opinion. Mike
Messages In This Thread
Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.