Canadian Bacon cure question

[bigc06]

I am attempting my first stab at Canadian bacon and used pops brine. It's been 8 days and I wanted to try a piece and I sliced off on one end to see what it would taste like. I fried up a piece but instead of being red like it was curing it turned white like there was no cure #1 in the brine. I measured out 2 Tbsp. Along with the rest of the ingredients(made 2 gallons). I know that 8 days is not long enough but I would have thought I would have seen a little action from the cure or am I jumping the gun so to speak. The temp of the brine has stayed around 37-38 degrees and it looks and smells good. No ropy brine or anything. I was going to leave it till Friday which will be 14 days. Am I over reacting about not seeing pink when I heated it?

 

[SmokinAl]

How thick is the loin?

I usually inject the cure into the loins because mine are over 2" thick. You may need to keep them in the cure for 2-3 weeks.

And lastly are you sure you added the cure, because the end piece surely should have been cured in 8 days?

It should have been pinkish red before you fried it.

Al

 

[bigc06]

Hi Al thanks for the reply and yes I forgot to mention I did inject them. Yes when I cut off the end of the loin it was pink but when I fried it it looked like a piece of loin that you would have roasted in oven. I didn't think that was normal.
Thanks
Chris