Hello folks! Good day to you. I've just gotten my hands on trying to make some Back Bacon with pork loin. I cured the meat for ~ 10 days (I accidentally left it in for too long) in a 140mL solution (water + honey) that has approximately 1.3g of 5% curing salt - works out to be about 490ppm. I followed this calculator: http://amazingribs.com/tips_and_technique/curing_meats.html Right now, after smoking the meat, I've tried frying up some and it tastes delicious - but the green tint is worrying, and I wouldn't be able to share it with my family without having a good explanation for that. Did the green tint appear because it was over-cured? I've cured belly bacon as well and have seen the tint every now and then - which leads me to wonder if I'm doing things correctly at the moment. Cheers and Thank you in advance!