How does store-bought bacon/salo retain its pinkish colour when they cook/boil it? Homemade salo turns weirdly grey.

Question

This is what store bought looks like (also reference for westerners if they dunno what salo is):

https://www.nyerthus.hu/wp-content/uploads/2020/02/D%C3%A9vay-cs%C3%A1sz%C3%A1rszalonna.jpg

Homemade ones seem far less colourful and grey.

In: Chemistry

Answer 1

If you’re going to cure your own meat with Prague powder #2/”pink salt” (not that Himalayan crap either)

Please look up how to cure meat properly. There are certain ratios of salt to per pound of meat and you also want to wash the brine off afterward.