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  1. boondoc

    Greenish tint to fat side of curing Pork Belly

    Thanks guys! It's definitely not getting worse. I'm pretty confident it's just some nitrite burn. I can't wait to get all that bacon processed so I can try some. I have Canadian bacon soaking now. Should get in the smoker in a few hours. Belly Bacon has another week yet.
  2. boondoc

    Greenish tint to fat side of curing Pork Belly

    So consensus is I shouldn't worry about it?  I'll let it cure till the end and see what I end up with.  I'll do a fry test as long as it's not stinky and keep my Cipro and Flagyl nearby in case I infect myself.  LOL!
  3. boondoc

    Greenish tint to fat side of curing Pork Belly

    No one had this happen?
  4. boondoc

    Greenish tint to fat side of curing Pork Belly

    Here are the pictures.  The green tint is very slight.  It's hard to see in the pictures.
  5. Greenish tint to fat side of curing Pork Belly

    Greenish tint to fat side of curing Pork Belly

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  9. boondoc

    Greenish tint to fat side of curing Pork Belly

    I read that article above, but is not the meat side. Only the fat side. Like I said I'll get pictures tonight and see if I can post them. I'm going to let it cure 10 days and see how it looks but I'm leaning towards tossing it as $15 worth of belly is not worth getting sick over.
  10. boondoc

    Greenish tint to fat side of curing Pork Belly

    Possible nitrite burn? I'll try to get pics tonight.
  11. boondoc

    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...
  12. boondoc

    Masterbuilt cold smoker kit

    As dcarch said above....I have one of these and have used it a few times.   I am using it currently to smoke cheese and the outside temp is around 32 and the smoker temp is 45-50 deg.  That is plenty cold for cheese and fish.  In the summer......well who cold smokes in the summer anyways!  When...
  13. boondoc

    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...
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