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    Pastrami left out for 3.5 hrs after cooking (feel asleep!)..safe to eat?

    Ugh! Accidentally left my freshly smoked ~4 lb pastrami on the countertop for 3 1/2 hours right after smoking, before putting it into the fridge. (Stupid me - fell asleep on the couch..ugh!) I googled it and FDA says not safe unless refrigerated within 2 hours. But I also know they tend to...
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    Cured, smoked & sliced CB..some pink, some 'blush'/whiter - is this safe to eat?

    Whew! Glad to hear it should all be good. Not sure why I didn't think of the dark/light meat thing..Heck of a lot of work to make this, but I was able to get 33 packages of 6 slices each from a 8 lb (before trimming) loin so looks like we'll be having CB for quite a while before I need to try...
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    Cured, smoked & sliced CB..some pink, some 'blush'/whiter - is this safe to eat?

    Hey guys..here's the cured, smoked and sliced Canadian Bacon I've been working on the past 2+ weeks. How's it look? One piece (where it was thinner) has a nice rich pink..other parts of it are more 'light blush'/almost whitish in color. Cure was 2% Kosher Salt, 2% sugar, 0.25% IC #1 (weight...
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    Does this Pork Loin look fully cured?

    Meat & water weights combined.
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    Does this Pork Loin look fully cured?

    Just completed my wet brine/curing process on 7 lbs (trimmed) of Pork Loin to make up some Canadian Bacon, and would appreciate your guys take on whether this looks fully cured or not as it's my first time doing all this.. Loin went in to a 2% Salt, 2% Sugar, 0.25% Insta Cure #1 brine 14 days...
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    Wet cure CB - duration & do I need to turn or do anything else?

    Gotcha..thanks.
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    Wet cure CB - duration & do I need to turn or do anything else?

    Thanks..appreciate the info and clarification. For a wet brine, I thought we were supposed to divide meat thickness by 2 to get the starting # of days, then add a day or two to that? Reason being the meat is floating in brine and salt/cure is entering from all sides of the (roughly cylindrical...
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    Wet cure CB - duration & do I need to turn or do anything else?

    Thanks. Is the 1/4'' per day based on a certain percentage of salt? Wasn't sure if that holds at 2% salt or 2.5% or greater would be needed to get 1/4'' per day penetration? Assuming the 1/4'' works @ 2% salt and that I did the math right, minimum time cure time would then be 5 days (5 * 1/4...
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    Wet cure CB - duration & do I need to turn or do anything else?

    I used 2% (193 grams) of the total weight of the pork loin (3,214g) + water (1.7Gal or 6,428g) of Morton Kosher Salt. The thickness of the loin once I removed most of the fat cap and silverskin was 2 3/8''. Plugging this all in to the CB Wet Curing calculator at Amazing Ribs, it comes back...
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    Wet cure CB - duration & do I need to turn or do anything else?

    I thought injecting (since it creates more holes in the meat) increases the likelihood of bacterial formation? At least that's what I remember reading..
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    Wet cure CB - duration & do I need to turn or do anything else?

    Few quick questions on wet curing the pork loin I'm currently doing for CB.. - Once in the curing brine, do I need to do anything like turn over the loin every so often, or just leave it be? - I'm still confused on amount of time to cure in the wet brine. The calculator I first used at...
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    Wet brine CB w/Insta Cure #1..can you guys plz double-check my %s?

    So I wound up just adding 129g (64 + 129 = 193g) of both Kosher Salt & Brown Sugar as I didn't have another 2 gallons of distilled water available and didn't have time to get to the store. Was a PITA to dissolve as the brine was already a little cloudy from the meat, so hard to tell when it was...
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    Wet brine CB w/Insta Cure #1..can you guys plz double-check my %s?

    Since I'm apparently going to need to re-make the brine, how many days should I now go from this point forward? I started brining with the weak brine yesterday (10/2) at ~3:00 ET. Will probably take me till 12:00 ET today to get this all re-made. AmazingRibs calculator said to brine for 4.7...
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    Wet brine CB w/Insta Cure #1..can you guys plz double-check my %s?

    K..the fridge is at 35 degrees (per a digital thermometer I have in there) and loin has only been in the brine since ~3:00 ET yesterday, so will re-make.. Got it..thanks. Guess I'll be re-making the brine and apparently confused the two.. Good idea on the alarmed thermo. I have a digital...
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    Wet brine CB w/Insta Cure #1..can you guys plz double-check my %s?

    Ugh! I could of swore I saw several threads here where people did salt & sugar as a percent of meat weight and it was only the IC #1 that was a % of total. Maybe I'm mixing that up with dry brine.. I already have the meat brining (since about 3 ET yesterday). Do I need to toss it, or is...
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    Wet brine CB w/Insta Cure #1..can you guys plz double-check my %s?

    Hey, everyone. Decided to forego using the Eco Cure dry brine and stick with tried and true wet brine using Insta Cure #1 for my first attempt at CB.. Could you guys plz do a quick sanity check on my percentages and help me make sure I did everything right? 3,214 grams pork loin (after...
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    1st try at Canadian Bacon..do I have this all right?

    K..thanks. I have a couple fridge thermometers coming today so will adjust if needed to make sure air temp is < 40. Wasn't aware of the need to hold @ 140 for some # of minutes. Will check the table you posted below (appreciate that!) Good advice on the sugar. Will dial it back. Makes...
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    1st try at Canadian Bacon..do I have this all right?

    Hey, everyone.. Looking to make my first batch of dry brined, hot smoked Canadian Bacon and would appreciate you all letting me know if I have this all figured out right.. - 8.52 lb (3,864.60 grams) Smithfield Pork Loin, 2 3/4 inches at thickest point - 38.64 grams Eco Cure (1% of meat weight)...
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