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Wilder

Spotty Bacon - advice please

Hi,

We home slaughtered and butchered our two pigs last week, and dry-cured some bacon (using Laycock's Dry Cure from Weshenfelders).  

There was nothing of note when we butchered the pigs (chops, tenderloin medallions and so on), and nothing amiss with the first few lots of bacon we cut today (mainly streaky).

However, when we came to cut the back bacon there are dark spots in the 'eye' of the bacon.  These look like small blood blisters, or blood spots, and they are not present in the 'streaky' ends of the rashers.

Here is a photo of a couple of rashers from the worst affected end of the bacon - as we cut through it the spots seemed to get less and less, although almost the whole of the piece was affected to some extent.



We made bacon last year, and there was nothing like this.  Has anyone got any idea what it is, and/or what caused it, and/or is it safe to eat?

We would welcome any advice, please.

Chris
chicken feed

i will pm you
Slipster

hello wilder

the dark spots on the loin are an indication of stress either prior to or during slaughter the reason for which i could not explain... still ok to eat  
Slipster

why pm Kim    let's all learn
chicken feed

i pm'd incase i upset wilder with my reply just trying to be tactful for once   .

yes your right the red spots are a indication of stress prior to or during slaughter. but like us humans some animals are more prone to stress than others. the bacon and pork will cook and eat well.
Slipster

no offence intended Kim    but the question was asked openly and should be answered openly so we can all benefit
I'm sure Wilder will not be offended ........  an honest answer to an honest question
chicken feed

no offence taken slipster i know just where your coming from. it was just the home kill is usually done to to prevent stress and did not want to upset wilder.
Wilder

Hi everyone, and thank you for your PM Kim.

We are not offended in the slightest, and, in fact, this makes sense (sadly).  You are right, the idea of home slaughter is, at least in part, to make everything as stress-free as possible.  Unfortunately, in this instance, the chap actually doing the slaughter was not as experienced as the chap we used before.  The actual slaughter went OK, but he left the door open and one of the pigs escaped, so we had to chase and capture her before the deed was done.  This, we feel, did cause her unwanted stress.

Good to know that the meat is still good to eat, and I guess it was a learning experience for all of us.

Thank you again.

Chris

PS.  I knew we could rely on the folk on here to tell us what we needed to know.  

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