So this batch of bacon i think i totally screwed up. See original thread here http://www.smokingmeatforums.com/t/173419/green-stuff-on-my-bacon I figured i would end up scrapping this batch and starting over but for giggles just went ahead and smoked it anyway. I just got done smoking it for about 27 hours. When i took it out of pops brine i noticed some green on it. Now after smoking i am noticing orange color on my bacon. Could this be because of the seasonings? I put GP OP and Pepper on it. I am hoping someone here will tell me im fine and to stop worrying but i am sure that is not the case here. I guess what i am looking for here is for someone to say "oh yea it turned orange its definitely bad". Anyone else have this issue before? As always, thanks you guys for the help. I would be even more lost if this forum wasn't here.