Well … actually three. All were cured in Pop’s brine with some aromatics. The two on the right shared a ziplock bag and were done for/as Canadian bacon. The one on the left shared a ziplock with a chuck roast and cured for/as corned beef or porkstrami.
It appears the center loin didn’t cure properly … possibly insufficient time but more likely somehow did not stay submerged the whole time. A few slices of the one on right exhibit bits of that too, but most look consistently ok throughout.
These have all been smoked/cooked.
The question is if the center one particularly is safe to consume? And if no, I presume not safe for the girls (labs) either(?)
It appears the center loin didn’t cure properly … possibly insufficient time but more likely somehow did not stay submerged the whole time. A few slices of the one on right exhibit bits of that too, but most look consistently ok throughout.
These have all been smoked/cooked.
The question is if the center one particularly is safe to consume? And if no, I presume not safe for the girls (labs) either(?)