10. What causes grayish or green color on cured meats?
Originally Posted by The Anchorman
Has this happened to any one ever, Green I mean Green.
I used honey in the cure, it was unpasterized honey!
can this just be cut out or should I throw it out?
Exposure to light and oxygen causes oxidation to take place, which causes the breaking down of color pigments formed during the curing process. Chemicals in the cure and oxygen, as well as energy from ultraviolet and visible light, contribute to both the chemical breakdown and microbial spoilage of the product. Cure, such as nitrite, chemically changes the color of muscle. Curing solutions are colored in order to distinguish them from other ingredients (such as sugar or salt) used in fresh and cured meat products. For example, cured raw pork is gray, but cured cooked pork (e.g., ham) is light pink.