People are only just learning why their bacon sometimes goes green

Have you ever noticed that your bacon can sometimes have a green tinge to it?

Well, there's a reason for that.

Yep, you may have noticed that green tinge on your rashers before, and wondered whether it was all good to eat...

A Reddit user recently shared their experience with green bacon, writing: "I opened it this morning, and the bacon looks kind of green.

You can't beat a bacon sarnie, can you? Credit: Mint Images/Getty

"But only from a certain angle, almost like it's iridescent! From the left, it looks regular pinkish red, meat color. But then I lean to the right, and it has this green shine."

But the good news is, the green colour is actually nothing to worry about. In fact, it's actually just related to the bacon’s preservation process.

You see, bacon often has a long shelf-life due to the curing process, which involves a significant amount of salt and a chemical called nitrate.

Green bits on your bacon aren't always a cause for concern! Credit: Diana Miller/Getty

According to pork butchers Tender Belly, there are two main types of curing: dry curing and wet curing.

Dry curing is the traditional method, where pork is rubbed with salt, seasonings, and nitrates, then left to cure for a week before being rinsed off and usually placed in a smoker or dried in an oven.

The other method, wet curing, is described by Tender Belly as follows: "Curing ingredients like salt, sugar, seasonings, sodium nitrate, and other chemicals are mixed to create a brine that the bacon is soaked in or injected with."

They add: "Because wet curing is much faster than dry curing, it's become the preferred method for many large commercial brands."

The green hue on bacon results from a chemical reaction between the nitrates used in curing and a protein called myoglobin found in pork.

All images licensed by Craig Allen/Getty

This doesn't mean that every green bit on your bacon is edible though... so it's best to keep an eye out in case your food has gone bad.

According to Healthline, spoiled bacon will have a sour smell, change in colour, and develop a slimy texture.

"Paying close attention to the smell, texture, and appearance of your bacon can help indicate whether it’s still fresh," Healthline advises.

So, if your bacon has an iridescent green-blue sheen, there's no need to panic - it’s likely just a harmless result of the curing process.

With that being said, if it smells or looks a bit funny then it's best not to risk it.

Featured image credit: Craig Allen/Mint Images/Getty