Hi Everyone.
I've been smoking and grilling for many years but only recently been into curing and smoking. I'm hooked. I've learned alot from this site and had to join up.
So here's my first question for the group.
I decided to do up my first Canadian bacon with a 10 pound loin. I cut it into 3 pieces and cured for 13 days in Pops brine with some added spice infusion. I took them out of the brine Monday afternoon and soaked them, with plans to smoke on Wednesday. Well it's now Thursday and do to an unforeseen job popping up I wont be able to smoke them until Saturday. I had rubbed 2 pieces with rub and was letting them rest and dry up. last night I wrapped them back up in plastic.
Will they be ok until Saturday? Ive let my pastrami set for 3 days before smoking, but I'm a bit nervous about 5 days for the CB.
I know they are cured well because I took the third piece and made pea meal bacon with it. Yummy! It's already gone. I love Pop's Brine. When I got the word on Tuesday thatI had to work this week I ran out and picked up some turkey breasts and a mess o legs to brine for the Saturday smoke. I'm going for it anyway and I'm sure it'll be fine but you all have done this way more than me.
Thanks all.
Bryan
I've been smoking and grilling for many years but only recently been into curing and smoking. I'm hooked. I've learned alot from this site and had to join up.
So here's my first question for the group.
I decided to do up my first Canadian bacon with a 10 pound loin. I cut it into 3 pieces and cured for 13 days in Pops brine with some added spice infusion. I took them out of the brine Monday afternoon and soaked them, with plans to smoke on Wednesday. Well it's now Thursday and do to an unforeseen job popping up I wont be able to smoke them until Saturday. I had rubbed 2 pieces with rub and was letting them rest and dry up. last night I wrapped them back up in plastic.
Will they be ok until Saturday? Ive let my pastrami set for 3 days before smoking, but I'm a bit nervous about 5 days for the CB.
I know they are cured well because I took the third piece and made pea meal bacon with it. Yummy! It's already gone. I love Pop's Brine. When I got the word on Tuesday thatI had to work this week I ran out and picked up some turkey breasts and a mess o legs to brine for the Saturday smoke. I'm going for it anyway and I'm sure it'll be fine but you all have done this way more than me.
Thanks all.
Bryan
