I have cured fresh side three times using a very simple recipe and curing with the butcher-packer country brown cure. It has worked for the time I have been able to put into it and I have been satisfied with the results on my bacon. We butchered some pigs a few weeks ago so I thought I would slice of a few pieces of the leg tom try and cure some ham steaks.
The hogs hung for 5 days, then we buzzed them up and I applied country brown at the label rate just as I have for the baconn currently and in the past. They were then wrapped in plastic wrap and placed in the fridge. I got busy and they were in there a week before I opened it up to flip them, only to find a green watery liquid around the pork and pooled up in the plastic wrap.
Other information: I have a dedicated fridge for projects like this, the meat was partially frozen as the temp was turned too low.
Bacon curing from the same hogs appears to be normal.
The greenish liquid drained out when I flipped them and remains only mixed in pockets of cure folded in creases of the plastic.
There is no off-smell.
1 1/2 - 2 inches thick
The only two thoughts I had were, excess blood turning the extracted water green, or bone dust somehow reacting with cure?
Any Ideas?? I would hate to have to throw them out.