Help! Canadian Bacon

Discussion in 'Smoking Bacon' started by bill ace 350, Dec 4, 2015.

  1. bill ace 350

    bill ace 350 Meat Mopper

    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!!!!!
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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.
     
  3. bill ace 350

    bill ace 350 Meat Mopper

     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

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

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I would as well. Could it be inspectors dye from a quality stamp?
     
  7. bill ace 350

    bill ace 350 Meat Mopper

    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.
     

Share This Page