A (troubling) tale of two loins

[Inscrutable]

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(?)

 

[chopsaw]

Not real sure what you're looking at , but if it's the light and dark meat in the center section , that's perfectly normal . Best part of a loin in my opinion .

 

[Inscrutable]

That’s exactly what I’m looking at. Was afraid an indicator of incomplete curing. Just has never looked like that before (maybe a half-dozen previous loins>CanBac.
Thanks!!

 

[chopsaw]

That's all in a whole loin , just different sections along the length , and like I mentioned the best part in my opinion .

As far as doing the beef and pork in the same bag ,,, I don't do it , and I remember Pop's used to say not to . Just gonna mention it . What ever works for ya , and enjoy the loins .

 

[chopsaw]

Just for some info , here's one that wasn't cured , but smoked to 140 .
Just an example of what it looks like .

 

[Fueling Around]

As an FYI
If you do get a incomplete cure and smoke / pasteurize the meat to a safe temperature and time, it is all edible. It just looks off and the uncured meat does taste different from what you desired.
I've had that happen a couple of cures, so I cut the slab in half and canoe out the uncured meat.

 

[DougE]

I am not seeing any uncured meat ......... all I see are shades of pink to red, which isn't out of the ordinary.

 

[krautmeister]

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(?)View attachment 660772

I'm curious, is that floor I see there a cumaru floor? It looks fantastic.

 

[bmudd14474]

looks good to me.

 

[krautmeister]

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(?)View attachment 660772

Is that a cumaru floor?