I've made bacon dozens of times. Last weekend, picked up a whole belly, divided into slabs, and made up a batch of cure. This time, I used dextrose instead of regular sugar. Other than that, same as always.
Put each slab in a ziploc, added about 1/4 cup of cure, mixed it around, pushed out the air and sealed. A couple days later, I noticed some greyish-green patches on the fat. Meat side looks fine. No smell at all - and I know the smell of rotting meat. But I've never seen this before. Should I be worried?
Put each slab in a ziploc, added about 1/4 cup of cure, mixed it around, pushed out the air and sealed. A couple days later, I noticed some greyish-green patches on the fat. Meat side looks fine. No smell at all - and I know the smell of rotting meat. But I've never seen this before. Should I be worried?
