- Mar 29, 2017
- 3
- 10
Help! First time trying to cure bacon. Last night I used 2 tsp of 6.25% cure and rubbed down 6lbs of pork belly. I put it in a 2 gal. ziploc and put in fridge. Tonight when I looked, the fat on the surface is getting a green tinge to it. Did I severely screw up? Tonight, I added 1/4 cup of kosher salt and rubbed it in. Is all lost?