- Mar 28, 2015
- 9
- 10
I am currently curing 24 lbs of pork belly for bacon. I have it dived into 4 bags with dry cure. 3 of the 4 belly section are maple cure (maple syrup added with brown sugar) and 1 belly is just plain salt and cure with pepper. The plain salt and cure belly is showing a light green tinge on the fat side. I opened the ziplock bag to smell and it smells fine (no odor at all really). The other bellies look fine, but with the color of the maple syrup and brown sugar it would be hard to tell. This is my second attempt at making bacon and the first time was great. I used the same methods. I mixed the cure and salt together and rubbed both sides of each belly then added the other ingredients. Any thoughts? Is the green tinge normal? I used 0.05oz of cure#1 per pound of belly