Homemade Sausage Making

I just cooked some boston butt bacon that was cured and smoked. It is the best tasting one yet. But as it is cooking there is a cream colored substance that comes out of the meat. Any ideas about this. I did not take a photo.

Two thoughts concerning:
Both seem far fetched considering the cure times. Often the "juices" from very fresh meat will coagulate in the manner you mention. The other is the chance that you brine cured and there was enough wet in the meat to make a lump like that.

Did you add phosphates to the meat, or is it possible that the meat was injected with a solution before you bought it?

After letting the meat sit for two days in the refrigerator the white/cream color quit coming out when cooking the bacon.

vagreys, I did not add any phosphates.

Was the bacon uncovered during it sleep in the fridge? If yes, then perhaps it dried enough to stop exuding juices.

I think that what you're seeing is likely albumin curds which is commonly seen on some cooked fish and to a lesser extent on pork and other meats.

ssorllih, The bacon was left uncovered.
Baconologist, That is what it looked like for sure.