Hello and good day,
Find myself in need of some advice. While curing bellies for bacon and pancetta i have recently noticed a greenish hue developing in small areas of the bellies. My cure is a simple salt, brown sugar and #1 mixture for bacon. I cure in vac bags normally. I thought maybe the bags may have been contaminated somehow, so i did a batch just wrapping in film. Discoloration still happened. So, i used new ingredients for the cure in case there was contamination there. Not the source either. I have even gone as far to source pigs from a different farm in the case something was wrong there. Not it. I started adjusting my ratios of ingredients. Not it. My normal cure recipe is 2oz Kosher Salt, 2oz Brown Sugar and 2tsp #1 ( recipe per 5# of belly.) Anyone have any insight as to what is occuring? Its not spoilage, there is no odor or flavor difference. The color remains after smoking.