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Greenish tint to fat side of curing Pork Belly
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... -
Short introduction
I live in South Central PA. I just started making my own meats this year. I have an MES40 smoker with cold smoker attachment. I have been reading the Marianski books and so far I have made snack sticks, maple breakfast links, smoked polish sausage, and bacon. I have been reading alot of...
