Hey all, forgive my length of post but here is my situation/background. I am fairly new to smoking/curing. And I have only done one prior pork belly. I am following the recipe from Rytek Kutas book for honey cured bacon, but this time I deviated slightly.
I am on day 6 (its ready to smoke) of curing a pork belly for bacon.
4 Tablesppons of #1 insta cure
3/4 C salt
12 oz maple syrup
1/2 C brown sugar
It is a slightly modified recipe from Rytek Kutas book. (Which calls for 2 C honey, 4T #1, 1 C salt.)
I went to flip it last night, and noticed a slightly gray/green tint to some of the fat. I tried to get pics the best I can, it is hard to show up on the pictures this morning, in fact it does not seem as "green/gray" as it was last night with I flipped them. The fat side (pics) had been face down in the juices....
I have googled limited info on "Nitrite Burn" I am unsure if it is safe to smoke/eat this stuff. I would hate to throw out 35$ worth of pork belly if I dont need to. But I want to be 100% sure this is safe, as I have little kids that eat my food as well. Ths meat does NOT smell bad at all. In fact It doesn't really smell like anything. the one pic I cut a peice away and you can kind of see the difference.... I dont know if I am over reacting. The main reason I am worried is I skimped on the salt from the original recipe (one cup down to a hair under 3/4 cup). That said I did NOT skimp on the nitrite.... Thank you all for your help