Help. My Home Cured Bacon is Grey
Hi all - I was so excited to make Ruhlman's home cured bacon. I followed the directions exactly except I had two smaller pieces, not one 2 pounder. I did not use curing salt but the kosher and pink salt called for. My bacon is done and the meat looks grey. It smells fine, but I'm wondering if its safe to eat. Thanks!
Well, if you didn't use curing salt, it won't be pink. I googled the recipe, Ruhlman specifies that he means *sodium nitrate*, not Himalayan pink salt. He also says you can leave it out, but the bacon will be gray.
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'Pink Salt' is also called 'Instacure #1' or 'Prague powder' - it's sodium nitrite mixed with salt.