I'm going on my third year of making my own bacon. I use a dry cure from high mountain seasonings that has worked great for me since the beginning. I recently scored some great Hampshire pork bellies, and the first belly finished it's 7 days and is now soaking for an hour. However, one of the belly chunks has a very slight green tinge in the fat around one of the corners. There is no smell, nor was there any sliminess. I'm quite careful with the cure measurements. This is the first time using heritage pork belly. Anything I should be worried about? I'll do a fry test in an hour to see if I can taste anything off. My concern is I just put the other three bellies into cure and bagged them up for 7 days. I saw one article talking about nitrite burn.