Bacon safety question

johnnyp

Made a batch homemade bacon.  Not a first time project. So, I’m general, I know what to expect.  However, I’m getting some discoloration that I’ve never seen before. 

Most of the bacon is pink and delicious.


But on some pieces (primarily close to the ends) I have a brownish discoloration.



Everything smells fine, but it still gives me pause.  Any thoughts on what is causing the discoloration and/or safety concerns?

further notes: this is the first time i didn’t smoke, then slice same day.  It was smoked, then chilled in the fridge for 3 days.

thanks in advance  

bgebrent

Was your storage bag intact?  I don't think you have safety issue, just minimal quality issue.  Looks like some oxidation.

gmac

I had the same and agree it is oxidation. It was fine. 
Or call it Brownification and say it's special. But either way it's fine. 

johnnyp

Awesome.  Thanks guys.  

Without a smell, I wasn’t very worried......but then it got in my head a little bit and figured I’d ask the Smaht-Kids.

@bgebrent while it was in the fridge, it was wrapped with shrink wrap, then placed inside a ziplock bag