I'm relatively new to smoking and am going to attempt my first Canadian Bacon. I bought a pork loin from Sam's Club yesterday and trimmed the fat started brining last night. I am using Cabela's Maple Cure and Brine Mix.
My question is, the pork loin had a "sell by" date of 2/14/15. I started curing/brining it in the Cabela's Mix last night (2/8/15). I was planning on letting it sit in the cure/brine for 12 days, until the 20th and smoke it on Saturday the 21st. Do you guys/gals think this is a good idea or should I pull it out and smoke it by the "sell by" date?
I'm assuming the cure/brine will keep the loin from going bad but I don't want to make my family sick over some eggs benedict with bad Canadian Bacon. Any input would be great! Also, has anyone had experience with the Cabela's Cure and Brine mixes? I wanted to make my own cure/brine but couldn't find any #1 cure.