Is my bacon bad? Please help

[hooked on smoke]

Good morning.
My bacon has been in the fridge for 16 days. I used same curing mix/ method i used the last two time I made bacon.
This batch has greenish brown spots. Did it go bad? It has a very slight odor different from the last time I did it. Darn it.
I could use some advice as i was preparing to put it in the smoker this morning. But if its no good its obviously going in the trash.

 

[hooked on smoke]

Did my pictures load??

 

[Steve H]

Pics would be helpful. But if you are smelling something off. Then I wouldn't risk it.

 

[Steve H]

Did my pictures load??

No

 

[okie sawbones]

if it has a foul odor, or if it is slimy, get rid of it.

 

[hooked on smoke]

Bummer.
Why or what would have caused my bacon to go bad? Sorry, im still kind of new at homemade bacon. My previous attempts came out great.

And I tried 3 times to attach pics but they aren't loading. Any idea why this would happen?

 

[hooked on smoke]

These are the only 2 pics that would load. I'm really bummed. Oh well back to Cosco I go. Ill try it again.

Any tips or advice would be greatly appreciated. Thanks.

 

[bubba in texas]

These are the only 2 pics that would load. I'm really bummed. Oh well back to Cosco I go. Ill try it again.

Any tips or advice would be greatly appreciated. Thanks.

Perhaps the files were too large???

 

[SmokinEdge]

Looks more like oxidation to me. I’d give it a rinse and pat dry then sniff. The 16 days should be no problem with most cure recipes. Not sure what you used though?

 

[Steve H]

Looks more like oxidation to me. I’d give it a rinse and pat dry then sniff. The 16 days should be no problem with most cure recipes. Not sure what you used though?

After seeing the pics. I think the same.

 

[hooked on smoke]

Thank you for your quick replies.
I sliced a little off the edge and it looks okay inside but the outer edge is literally green.
It's going to be trashed. When in doubt, don't do it.

Now I'm affraid to try it again. Agh!

 

[hooked on smoke]

Thank you for your quick replies.
I sliced a little off the edge and it looks okay inside but the outer edge is literally green.View attachment 728890

 

[SmokinEdge]

Thank you for your quick replies.
I sliced a little off the edge and it looks okay inside but the outer edge is literally green.View attachment 728890

I just don’t have enough information about your recipe or process. But the green most likely is nitrite burn. This comes from to much nitrite in an area. I promise you that 16 days in a refrigerator at or below 40F will not produce green meat, especially when salt and cure 1 were applied.

 

[hooked on smoke]

My apologies. Here is the cure method I used.

SmokinEdge, if it is in fact what you say is the bacon okay to continue to smoke?

 

[chopsaw]

If you got the cure and salt right , and as said fridge temps were good , I bet you're ok .
That " green " as you call it can be a normal sheen on cured meats . Don't remember the technical term for it ( because I'm not technical ) but it happens on the surface sometimes .
The brown outside is normal , and where air got to it . The pink outside is where that part was touching and didn't allow air to get to it .
Both are fine and normal .
If it smells , like actually smells , then that's an issue .
Just make sure your not invoking a smell in your own mind .
Here's a couple chunks of cured pork butt . Right before smoking .

 

[hooked on smoke]

Okay, thank you all again. Ill go ahead and start the smoking.
If it is in fact bad, will it be evident during or after I smoke the bacon??

 

[Brokenhandle]

Your amounts are correct. I'd cut a piece in half and cut a slice and do a fry test. I normally do... not because I have to but usually I'm inpatient and want to snack on some. I'd smoke it!

Ryan

 

[hoity toit]

These are the only 2 pics that would load. I'm really bummed. Oh well back to Cosco I go. Ill try it again.

Any tips or advice would be greatly appreciated. Thanks.

You got cure in it??

 

[SmokinEdge]

My apologies. Here is the cure method I used.

SmokinEdge, if it is in fact what you say is the bacon okay to continue to smoke?
View attachment 728906

If you followed this recipe/process and your fridge temps are at or below 40F then you are perfectly fine. Only issue I could see would be the condition of the belly when you bought it.

The discolored spots on the meat will disappear during the smoking cooking process.

 

[hooked on smoke]

Again, thank you all VERY MUCH.
Merry Christmas to everyone.