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!!!!!