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wingtipstailfeathers

Newbie
Original poster
Oct 2, 2022
11
3
In need of curing help. I've made bbb 4 times so far....one a cure mix that I was kinda happy w and 3 from scratch ( help from here and a local friend). All turned out great but this batch something funny is going on. I bought 3 shoulders and deboned them and picked the best marbled cuts for bacon the rest went to pulled pork and burnt ends. After reading here of doing the dry rub tight in the bag I thought I better change and follow recommendations on here. After 2 days I had a green spot on one. Now the liquid in the bag and the meat are looking very not so good. I'm not going to finish it but what could it be? My proportions are spot on using a accurate scale and cure calculator I've used in the past. Pics don't do this justice but here they are on day 11. Top is the tainted one. Thanks.
 

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indaswamp

Epic Pitmaster
Staff member
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Apr 27, 2017
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South Louisiana-Yes, it is HOT
Did you buy these shoulders as a double pack in a cryo-vac pack?

What was the age of the meat? Was it fresh?

What was the temp of your refrigerator? Do you have a thermometer to monitor your cure refrigerator Temperature? Is your thermometer calibrated for accuracy?

Sometimes muscle cuts cross grain will have an iridescent glow of purple, greenish blue.......perfectly natural. On the other hand, if you see green spots from H2O2 producing bacteria, you will know it when you see it.....
 

wingtipstailfeathers

Newbie
Original poster
Thread starter
Oct 2, 2022
11
3
Post your cure recipe. I can't visually find anything wrong in the pic. Can you circle what you are concerned about?
Cure recipe is 6.25% cure #1, 1.85% kosher salt, 1% brown sugar. The spot is not as pronounced now as what it was on day two or three. It started as a little green spot and grew and now with the liquid it's turned the meat a very dull Brown kind of green.
 

wingtipstailfeathers

Newbie
Original poster
Thread starter
Oct 2, 2022
11
3
Please post what your actual cure recipe is. Everything in it and the amounts to meat weight.

Honestly the meat looks fine in the picture but need details. Also add the refrigeration temperature.
I posted the cure recipe in a reply. Refrigerator temperature is 41°
 

wingtipstailfeathers

Newbie
Original poster
Thread starter
Oct 2, 2022
11
3
Did you buy these shoulders as a double pack in a cryo-vac pack?

What was the age of the meat? Was it fresh?

What was the temp of your refrigerator? Do you have a thermometer to monitor your cure refrigerator Temperature? Is your thermometer calibrated for accuracy?

Sometimes muscle cuts cross grain will have an iridescent glow of purple, greenish blue.......perfectly natural. On the other hand, if you see green spots from H2O2 producing bacteria, you will know it when you see it.....
 

wingtipstailfeathers

Newbie
Original poster
Thread starter
Oct 2, 2022
11
3
I bought a two pack and then had the butcher split one for me. Can't really say on freshness other than that but they're pretty reputable butcher. It started as a small green area and then turn the liquid to a brownish green tone and the meat very dull looking
 

TNJAKE

Legendary Pitmaster
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SMF Premier Member
Nov 26, 2019
9,980
13,679
Ridgetop Tennessee 🇺🇸
Cure recipe is fine. Btw you should be calculating.25% cure. Cure #1 has 6.25% nitrites. I'm assuming you are using the cure calculator and that's where you came up with that. As far as 41° fridge temp.......if you have an issue that might be the one. Meat should always be refrigerated below 40° for safety. But I don't see any visual imperfections in your pic. I say let it ride and give it a smell test at the end
 

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