So i'm re-stocking the freezer with bacon for the long winter up here, and decided to try my hand at Canadian Bacon, and figured why not try some bourbon on some of the pork butt.
After curing for 10 days, i took a 3 pound slab of meat out and added bourbon to the bag:
I put it back in the fridge for the day. so now its been curing for 11 days, left in the fridge over night, and now into the smoker at a balmy 43 degrees.
I do have a concern with the Canadian bacon. It cured as long as the pork butt, but as you can see in this picture, it didn't get any red coloration like the butts did:
Is it normal for the Pork Loin to not get the nice red color, or should i be worried about this?