Patchy Pancetta

[Big Mincer]

Hi all,

Curing a pancetta at 2.5% salt to weight and a week in. The colour of the meat is patchy, pink in places where the curing salt is clearly been absorbed but dark in other patches.

Should I be concerned, or will another week likely sorry it out?

As it was a 2.5% cure, I even considered adding some more cure to bring it closer to three and concentrate on rubbing it in to the darker patches of meat.

Any help gratefully received.

Ned

[NCPaul]

Are you curing the belly flat or rolled up?