Hello all,
First post here on the forum, been reading posts for several weeks now and learning a lot! Several years ago I cured some Canadian bacon using Tender quick with fairly good success. This time i thought I would smoke the loin after curing. I used TQ at 1 Tbsp per pound and sugar at 1 tsp per pound. 11 days in the fridge, turning a few times, all though probably not as often as I should have. Here's the results: About 1/3 of each piece ( I cured 2) was grey/brown on the outside and slightly slimy to the touch. The
rest of the loin seems nice and pink and a fry test of the better part tasted great. Any thoughts as to what caused? Not enough cure or maybe air getting to it? I trimmed off the bad part and hope to smoke them but what about safety concerns?
Thanks for your help!
Mark
First post here on the forum, been reading posts for several weeks now and learning a lot! Several years ago I cured some Canadian bacon using Tender quick with fairly good success. This time i thought I would smoke the loin after curing. I used TQ at 1 Tbsp per pound and sugar at 1 tsp per pound. 11 days in the fridge, turning a few times, all though probably not as often as I should have. Here's the results: About 1/3 of each piece ( I cured 2) was grey/brown on the outside and slightly slimy to the touch. The
rest of the loin seems nice and pink and a fry test of the better part tasted great. Any thoughts as to what caused? Not enough cure or maybe air getting to it? I trimmed off the bad part and hope to smoke them but what about safety concerns?
Thanks for your help!
Mark
