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Help! Canadian Bacon

post #1 of 7
Thread Starter 

Need advice!

 

Pulled my loins out of my brine (pop's brine, with the addition of 2 tbs pickling spices).

 

Curing for 16 days in fridge seat at 38 degrees F.

 

Not my first Canadian Bacon, have used Pop's brine before and tender quick dry rub.

 

Brine  not ropey, no bad odors, just a nice ham like smell.

 

Rinsed and placed in cool water to soak.

 

I noticed a black spot on one loin, irregular in shape, about the size of a nickel.

 

Looked at it and looks like some of the pickling spice had found a small depression in the meat and stuck, and some of the dark color was absorbed into the meat.

 

 

Is this possible, or should I chuck one or both of the loins?

 

WIll attempt to post pic after soaking.

 

 

Appreciate any help!!!!!

post #2 of 7
If it smells fine and isn't fuzzy, it's probably fine. Not sure that the pickling spice would have done that. And not sure what would've caused it. Can you upload some photos so we have a better understanding what you have going on and can provide a better answer.
post #3 of 7
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

If it smells fine and isn't fuzzy, it's probably fine. Not sure that the pickling spice would have done that. And not sure what would've caused it. Can you upload some photos so we have a better understanding what you have going on and can provide a better answer.

 

Quote:
Originally Posted by dirtsailor2003 View Post

If it smells fine and isn't fuzzy, it's probably fine. Not sure that the pickling spice would have done that. And not sure what would've caused it. Can you upload some photos so we have a better understanding what you have going on and can provide a better answer.

Here is the picture. There was some of the pickling spice stuck in the depression which I picked out. Think I will keep it. What do you think?

post #4 of 7
It wouldn't bother me. I don't think I look that close. Lol

I would guess its from the spice.

But its really your call.
post #5 of 7
Hmm was there possibly a blot clot there? Anyways I'd cut that spot out and roll with it.
post #6 of 7
Quote:
Originally Posted by dirtsailor2003 View Post

Hmm was there possibly a blot clot there? Anyways I'd cut that spot out and roll with it.

I would as well. Could it be inspectors dye from a quality stamp?
post #7 of 7
Thread Starter 

Thanks everyone. I'm going to go with it. I'll cut that spot out, to see how deep it goes. If it is only on the surface, no problem, but if very deep I might chuck it. Appreciate the help.

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