Hey Forum. So I am making bacon using Ruhlman's recipe from his Charcuterie book. It's now day 8 of the curing process. I was looking at the prok belly and there are some areas that have turned brown. I also did not get that much moisture in the ziplock bag i have the meat curing in. Are these things that I should be worried about? This is my first time curing bacon and i want to make sure im not doing anything wrong.
