I have a 2 1/2 pound chunk of Mangalitsa pork belly which I've cured for 7 days basically following Michael Ruhlman's recipe published in the New York Times for Home-Cured Bacon. http://www.nytimes.com/2012/03/28/din.... I added sugar to the mixture of kosher salt and pink salt but otherwise did not use any other herbs and spices. (I added the sugar after reading other curing recipes.)
Tonight, I rinsed the pork belly in preparation for the air drying and slow oven-roasting called for by the NY Times, and noticed a bit of a greenish-grayish tint. The tint is only in the fat, in the part closer to the meat and not the part closer to the skin. Should I be worried? The meat smells totally fine - in fact, it barely has a smell.
I obviously don't want to poison anyone. On the other hand, I don't want to throw away this expensive piece of meat. I did some web searches and some people mentioned a green tint as well as fuzzy mold which they wiped off with vinegar, but those issues seemed mostly to be for meat that was hung dry to cure. (Mine doesn't have any fuzzy mold.)
Please let me know if you have any advice or thoughts! Thank you!