Failed CB prep?

Discussion in 'Smoking Bacon' started by qingonsi, Sep 29, 2009.

  1. So 10 days ago I planned to smoke some Canadian Bacon. I went out and bought TQ and a 8.5 lb loin. I chopped off about a pound and a half for some porkchops and had 7 lbs left to work with, which I cut into 3 even sized pieces. I mixed the TQ with some brown sugar, rubbed it on nice and good and even and poor man vac packed it (ziploc with the air sucked out through a straw before closing) and stuck it in the fridge, flipping it every day or so.

    The only problem is this. I realized at day 8 (Dont know why it even came to mind) that i used 1 tsp of TQ per pound instead of 1 tbs per pound. There doesnt seem to be any discoloration and I havent cracked the seal yet to take a whiff (I figured I had waited the 8 days so 2 more wouldnt hurt if I had to check it). Is there any hope for this loin? If it doesnt have that "rotten pork" smell is it still safe to cook?
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Personally, I'd toss it and start over. With it being in the fridge for at least 8 days and not having enough TQ on it, I wouldn't take a chance on it, you're risking food poisoning.
  3. Thanks Dawn, I kinda figured that would be the outcome of this. I definitely wont put mine or my familys health at risk, consider it chucked.
  4. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    From where I'm sittin I would say toss it. Not worth gettin sick over. If you know for sure you didn't cure it correctly your doin yourself a favor by throwin it out and startin over. Lesson learned.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm with everyone here toss it and cut your losses.

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