Just took 10lbs of belly out of pops brine. Its been in there for fifteen days. Once I took it out I noticed this green stuff on the bacon. Any ideas? Also, I dont know why I am thinking this but I cant remember putting cure #1 into the brine. I dont think I would forget to do that but for life of me cant remember if I did. Is the fact that yhe belly is bright red on the inside a good sign that I did? I feel like an idiot even asking but figured id see if the experts on this awesome forum may be able to shed some light on this for me. Thanks for the help!!