[littleacorn]

I recently made my first lot of bacon using a loin joint and a recipe for a 3 day dry cure which included salt petre (think thats how its spelt).  I rinsed it well and dried it in the fridge for a day and the bacon looked good sliced into rashers but when cooked it went very grey - tasted good though.  What did I do wrong?  Thanks

[spandit]

You probably didn't pump it full of dye and chemicals to make it look artificially pink...   

[Beewyched]

You probably didn't pump it full of dye and chemicals to make it look artificially pink...   

 
You'll never buy bacon from the supermarket ever again now littleacorn     
 

[The Woodsiders]

If you liked it and it tasted good you did nothing wrong

[hughesy]

3 days is quite a short curing time for back bacon. Belly would probably be ok curing for a shorter time as it's thinner. We leave loins in for 5 or 6 days. Greyness is usually a sign that it hasn't cured properly.

[littleacorn]

Thanks for your replies 
 
Will do the next lot a couple of days longer and see how we do. 

[Hassle]

As Hughsey says I cured my bacon 7 days then hung in the fridge to dry for another week before slicing