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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?

    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?

    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?

    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?

    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?

    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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