GREEN BACON???

[Hawging It]

Greetings all. Yesterday I was going to fry up some store bought bacon that was unopened and about 1 week old. The same quality thick cut bacon that I have been buying for many years. Placed in the skillet and got started. I looked down and noticed light green specks and stripes all over the bacon. It was hard to see but still visible. The bacon smelled right but I threw it out. In my view, it couldn't be mold as it was always refrigerated and purchased last week. Any ideas??

 

[daveomak]

Yes.... It's the sheen from the fat... like oil on water... I thin sliced some "loin bacon" I made last week on the meat slicer and the sheen was fairly predominant.. A beautiful rainbow of colors... It's the fat smear from slicing that creates the scenery.....
Only happens when the fat has been heated to a high enough temp to cause it to partially melt..

 

[pc farmer]

Yes.... It's the sheen from the fat... like oil on water... I thin sliced some "loin bacon" I made last week on the meat slicer and the sheen was fairly predominant.. A beautiful rainbow of colors... It's the fat smear from slicing that creates the scenery.....
Only happens when the fat has been heated to a high enough temp to cause it to partially melt..

And safe to eat.

 

[Hawging It]

Ok thanks fellas. Just never have seen that before and I was hesitant to cook and eat. Now I know. Thanks again!

 

[chopsaw]

You can see some of that in this pic .
On the hunk and some slices in the pile .

 

[SmokinVOLfan]

Kind of like when you go to Arby's and get a roast beef sandwich and you can always see the green in the meat haha freaked me out many years ago until I found out what Dave just explained

 

[Hawging It]

You can see some of that in this pic .
On the hunk and some slices in the pile .
View attachment 404341

Thanks chopsaw.

 

[Hawging It]

Kind of like when you go to Arby's and get a roast beef sandwich and you can always see the green in the meat haha freaked me out many years ago until I found out what Dave just explained

10-4 thanks VOL

 

[texomakid]

That wasn't Dr. Seuss bacon by chance? Green eggs & ham?

 

[chilerelleno]

daveomak
Cool and thanks.
I've wondered about that for a awhile.

Seems to me like I always find it on fresh sliced deli meat, sliced on a machine, but not on cut by hand.

I guess a slicer smears that fat just the right way.

 

[Hawging It]

daveomak
Cool and thanks.
I've wondered about that for a awhile.

Seems to me like I always find it on fresh sliced deli meat, sliced on a machine, but not on cut by hand.

I guess a slicer smears that fat just the right way.

Yep. I guess so. Just never noticed it before. As much bacon as I eat, seems I would have seen that before? I am very picky about making sure the things I smoke, cook and eat are very fresh and passes the smell test! I got food poisoning years ago at a seafood restaurant in Florida. I wouldn't wish that on anyone. It was awful!!! Since then I am on RED ALERT when it comes to food prep. Take care.

 

[Hawging It]

That wasn't Dr. Seuss bacon by chance? Green eggs & ham?

HAHAHA! Good point! Maybe.