- Jun 2, 2016
- 12
- 12
Hello and good day,
Find myself in need of some advice. While curing bellies for bacon and pancetta i have recently noticed a greenish hue developing in small areas of the bellies. My cure is a simple salt, brown sugar and #1 mixture for bacon. I cure in vac bags normally. I thought maybe the bags may have been contaminated somehow, so i did a batch just wrapping in film. Discoloration still happened. So, i used new ingredients for the cure in case there was contamination there. Not the source either. I have even gone as far to source pigs from a different farm in the case something was wrong there. Not it. I started adjusting my ratios of ingredients. Not it. My normal cure recipe is 2oz Kosher Salt, 2oz Brown Sugar and 2tsp #1 ( recipe per 5# of belly.) Anyone have any insight as to what is occuring? Its not spoilage, there is no odor or flavor difference. The color remains after smoking.
Thanks,
Johnny
Find myself in need of some advice. While curing bellies for bacon and pancetta i have recently noticed a greenish hue developing in small areas of the bellies. My cure is a simple salt, brown sugar and #1 mixture for bacon. I cure in vac bags normally. I thought maybe the bags may have been contaminated somehow, so i did a batch just wrapping in film. Discoloration still happened. So, i used new ingredients for the cure in case there was contamination there. Not the source either. I have even gone as far to source pigs from a different farm in the case something was wrong there. Not it. I started adjusting my ratios of ingredients. Not it. My normal cure recipe is 2oz Kosher Salt, 2oz Brown Sugar and 2tsp #1 ( recipe per 5# of belly.) Anyone have any insight as to what is occuring? Its not spoilage, there is no odor or flavor difference. The color remains after smoking.
Thanks,
Johnny