Possible Nitrite Burn on Butt Bacon

[thirdeye]

Following a recent conversation with chopsaw ,I've dry cured two slabs of meat taken from the outside face of two Boston butts... these are known as "bacon" because of the resemblance.

Here is the bacon, sandwiched between these two Coppa roasts, also cut from Boston butts.

Fast forward 14 days, one of the cured "bacon" slabs has a slight green color, and I'm thinking nitrite burn (?). These muscles that were lighter pink in color prior to curing.

Both slabs were cured in the same bag, and overhauled every day for 14 days. No "off" odor, and no slimy texture. And for some reason there was minimal bag juice. Thoughts???

 

[processhead]

Following a recent conversation with chopsaw ,I've dry cured two slabs of meat taken from the outside face of two Boston butts... these are known as "bacon" because of the resemblance.

Here is the bacon, sandwiched between these two Coppa roasts, also cut from Boston butts.
View attachment 725277
Fast forward 14 days, one of the cured "bacon" slabs has a slight green color, and I'm thinking nitrite burn (?). These muscles that were lighter pink in color prior to curing.
View attachment 725278
Both slabs were cured in the same bag, and overhauled every day for 14 days. No "off" odor, and no slimy texture. And for some reason there was minimal bag juice. Thoughts???

Did you happen to check if the discoloration penetrated past the surface? Possibly surface oxidation?

 

[slavikborisov]

If you dry cured them with .25% cure 1…I doubt it …. looks like oxidation to me cut it apart check

 

[chopsaw]

I think you're fine . What else was in the bag when curing ? I've had added seasonings discolor the surface .

for some reason there was minimal bag juice.

You might have missed it before it reabsorbed , but I wouldn't worry about that either .

Good looking bacon . I'd get it smoked up .

 

[zwiller]

Not sure I would call that green and might call that "dull" looking. Seen that before and think it's fine and think is some oxidation. Another ingenious move chopsaw on the use of butt for bacon. Bellies are like 2-3x of bacon here.

 

[thirdeye]

Did you happen to check if the discoloration penetrated past the surface? Possibly surface oxidation?

If you dry cured them with .25% cure 1…I doubt it …. looks like oxidation to me cut it apart check

The slice looks nice and pink, so the color is surface only.

I think you're fine . What else was in the bag when curing ? I've had added seasonings discolor the surface .


You might have missed it before it reabsorbed , but I wouldn't worry about that either .

Good looking bacon . I'd get it smoked up .

I did sprinkle some very coarse cracked pepper first, and my cure was 1.5% canning salt, 1% white sugar, and 0.25% Cure #1.

In my curing notes is a snip from Martin (Digging Dog Farm) where he mentioned that excessive bag juice can contribute to nitrite burn

 

[thirdeye]

Not sure I would call that green and might call that "dull" looking. Seen that before and think it's fine and think is some oxidation. Another ingenious move chopsaw on the use of butt for bacon. Bellies are like 2-3x of bacon here.

Agreed. I like to separate the Coppa roast, and the strip that resembles bacon is easy to trim out. I'll post a new thread with full photos after I smoke this pieces. Here is the cut line I used for the bacon.

 

[slavikborisov]

The slice looks nice and pink, so the color is surface only.

I did sprinkle some very coarse cracked pepper first, and my cure was 1.5% canning salt, 1% white sugar, and 0.25% Cure #1.

In my curing notes is a snip from Martin (Digging Dog Farm) where he mentioned that excessive bag juice can contribute to nitrite burn

Your are perfectly fine smoke it up !! Mine will do that on occasion…. It’s no big deal!

 

[SmokinEdge]

Looks like typical oxidation to me. While nitrite burn can happen, it’s very difficult for it to happen at 0.25% (156ppm) on whole muscle. Remember that dry cured whole muscle can go as high as 625ppm nitrite. That’s why those cures are applied in about 3 different stages. The 0.25% is maximum in going for sausage, we use that universally, as such you most likely will never see nitrite burn using that application.

 

[chopsaw]

I did sprinkle some very coarse cracked pepper first,

That the biggest reason I asked . I've had coarse ground black pepper discolor the surface .
Not sure about the excessive liquid . My opinion is if your amount are correct by weight it should leach a certain amount , then reabsorb .
If there's more liquid than can be absorbed I would think your salt amount was high .

I know you didn't have that , just thinking in general . Like said , just my thought on that part .

 

[thirdeye]

That the biggest reason I asked . I've had coarse ground black pepper discolor the surface .

Hmmm, interesting. The pepper I used is somewhat new to me and is much coarser than my other "coarse" pepper. The Sausage Maker calls it "cracked" and the size difference is noticeable. Here is good example of the size against a mustard slather.

 

[chopsaw]

The pepper I used is somewhat new to me and is much coarser than my other "coarse" pepper.

I said coarse grind , but I used cracked . I do mine myself in a molcajete .
It can " stain " the surface . Not sure if that's what happened here , but kind of looks like it .

 

[thirdeye]

I said coarse grind , but I used cracked . I do mine myself in a molcajete .
It can " stain " the surface . Not sure if that's what happened here , but kind of looks like it .

I'm thinking you might be right