Help!!! Green spots on bacon being cured

The Anchorman · 04-07-2008, 01:36 PM

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?

YankeeBBQ · 04-07-2008, 02:50 PM

Quote:

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?

10. What causes grayish or green color on cured meats?
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.

From http://www.fsis.usda.gov/Fact_sheets...ltry/index.asp

The Anchorman · 04-07-2008, 02:58 PM

Thanks Steve, but this is still in the curing process. Not even smoked yet?

Rockaway BeachBQ · 04-07-2008, 06:55 PM

Will it wipe off with a rag soaked in Brine (1/4C salt in 1 qt. water)? Otherwise I would be safe and pitch it. Sounds like you introduced a mold with the honey.

The Anchorman · 04-08-2008, 01:53 PM

Well I got rid of the bacon, pretty expensive mistake. But next time I will use maple syrup not Honey.

Yakfishingfool · 04-08-2008, 02:30 PM

Just get pasteurized honey. Good move though, would have done the same. Scott

ihbobry · 04-09-2008, 08:20 AM

I'm curious as to why you think pasteurized honey would make a difference? I don't even know why you would pasteurize honey. Honey has an indeterminable shelf life if kept with even minimal care. The only danger to anyone in general are the endospores, and those are dangerous only to infants whose immune system/digestive tract has not fully developed.

The mold was encouraged by the sugar content perhaps; maple syrup would have been much the same, no? The mold most likely came from somewhere else. You weren't dipping your fingers in the honey before hand were you Ray?

04-07-2008, 01:36 PM	#1
The Anchorman is One Chatty Farker Join Date: 02-03-07 Location: Narragansett RI	Help!!! Green spots on bacon being cured 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? __________________ Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ

04-07-2008, 02:58 PM	#3
The Anchorman is One Chatty Farker Join Date: 02-03-07 Location: Narragansett RI	Thanks Steve, but this is still in the curing process. Not even smoked yet? __________________ Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ

04-07-2008, 06:55 PM	#4
Rockaway BeachBQ Full Fledged Farker Join Date: 11-01-05 Location: Rockaway Beach, NY	Will it wipe off with a rag soaked in Brine (1/4C salt in 1 qt. water)? Otherwise I would be safe and pitch it. Sounds like you introduced a mold with the honey. __________________ Spicewine Custom Medium Large (Thank You Sawdustguy) Primo Oval (and BBQ Guru for when I need a nap) Meco Aussie Walk-About (AKA the princess grill) R.I.P. Klose 20x30 Smoker (sold) Thermos Square Grill (abandoned at Giants stadium) Kenmore/Charbroil Gasser got dragged to the curb ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (scrapped, because door kept falling off)

04-08-2008, 01:53 PM	#5
The Anchorman is One Chatty Farker Join Date: 02-03-07 Location: Narragansett RI	Well I got rid of the bacon, pretty expensive mistake. But next time I will use maple syrup not Honey. __________________ Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ

04-08-2008, 02:30 PM	#6
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York	Just get pasteurized honey. Good move though, would have done the same. Scott __________________ Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079

04-09-2008, 08:20 AM	#7
ihbobry On the road to being a farker Join Date: 08-22-06 Location: New Paltz NY	I'm curious as to why you think pasteurized honey would make a difference? I don't even know why you would pasteurize honey. Honey has an indeterminable shelf life if kept with even minimal care. The only danger to anyone in general are the endospores, and those are dangerous only to infants whose immune system/digestive tract has not fully developed. The mold was encouraged by the sugar content perhaps; maple syrup would have been much the same, no? The mold most likely came from somewhere else. You weren't dipping your fingers in the honey before hand were you Ray? __________________ [B]Bernie[/B] [B]Q-Less[/B] [I][B]kcbs cbj, wsm, ihb[/B][/I]

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