- 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.