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slight green tinge in the fat of a cured belly

post #1 of 7
Thread Starter 

I'm going on my third year of making my own bacon. I use a dry cure from high mountain seasonings that has worked great for me since the beginning.  I recently scored some great Hampshire pork bellies, and the first belly finished it's 7 days and is now soaking for an hour. However, one of the belly chunks has a very slight green tinge in the fat around one of the corners.  There is no smell, nor was there any sliminess.  I'm quite careful with the cure measurements.  This is the first time using heritage pork belly.  

 

Anything I should be worried about?  I'll do a fry test in an hour to see if I can taste anything off.  My concern is I just put the other three bellies into cure and bagged them up for 7 days.  I saw one article talking about nitrite burn.

post #2 of 7
Pictures..... Could be a USDA stamp..
post #3 of 7
Thread Starter 

It really is feignt, you can see it in the left slap on the edge, and on the main slab top left.  These were white when they went in the cure.   On the other hand the fry test seems fine.  One thing different on these is there was silverskin still on some of the bellies.I took most of it off.  Forming pellicle now.

 

rfectly white

post #4 of 7
I know what it is..... It's the rainbow effect or something like that.... The light bending off of the fats/oils from the belly.. It's probably an iridescent sheen looking mirage.... I've seen it when I slice bacon and the light is just right... It's still good to eat....

Dave
post #5 of 7
Looks like very minor nitrite burn from here....nothing to worry about.







~Martin
post #6 of 7
Quote:
Originally Posted by DiggingDogFarm View Post

Looks like very minor nitrite burn from here....nothing to worry about.


~Martin

 

 

yeahthat.gif

 

 

Bear

post #7 of 7
Thread Starter 

Thanks everyone.  It's been in a cherry wood smoke since noon using the AMNS.  Should be done around ten

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