Canadian bacon

[backyard bbq]

Hey guys. I had it in the ref for 10 days with a dry cure mix flipping it every day. I took it out and rinsed and soaked it for an hour and then put back in the ref for 24 hrs. I just took out the loin and am getting it seasoned up for the smoker. I noticed a shade of brown along the right side of the loin. Is this because I had it uncovered in the ref for 24 hours? It smells fine and I removed it just in case. Is this common and is the meat still ok?

 

[diggingdogfarm]

Yes, that's very common, if there are no other signs of trouble, you're good to go.


~Martin

 

[backyard bbq]

Thanks Martin! Have a merry Christmas!

 

[diggingdogfarm]

Have a merry Christmas!

You too!!!



~Martin

 

[driedstick]

So how did it come out??