Well here goes, my first CB.

it was about 6 1/2 lbs so I cut it in half.

When I opened the cryo pack one half of it looked like a tragic farming acident so I had to tie it up.

One has ready cure and paprica and the other has ready cure and tyme with some cbp.

Gone for a night night in the fridge for 10 days :noidea:


TOTAL FAILER

I took it out to rinse it off, did the fry test a little salty.

deiced to smoke it anyways, went outside to fire it up and by the time I got bk in the smell of bad pork filled my kitchen.

Oh well better luck next time, in the trash it went. sigh:noidea::noidea:

When I opened the cryo pack one half of it looked like a tragic farming acident so I had to tie it up.


Hehe... farming accident... 10 days should be fine, Herb.

Thanks Rich,

About 1/2 way through I think I will take one out and add some Maple Syrup, think that will be Ok?

See no reason why not. Altho, I'd not use the paprika one for that... ;{)

No your right I'm going to put it on the other one for sure eh?????

lyn looking good....cb is probably the easist thing to do and it is soo good....cant wait to see the finished product :thumb:

yep it's one of those things that once you've done it you can't understand why more people don't.
And then you start curing everything you can get your hands on. :bounce:
I've got a boned turkey thigh in the fridge at the moment, should be good :-)
Look forward to final pics :-)

Yeah Herb!!
Your first cb!! Right on, you are gonna love it and so is your family... start looking for those loins on sale my friend!!

You're gonna love it. Looks good so far.

You will love it! Good going and lets see the finals in 10.

Well tomorrow is day 10 so ifin it dosen't rain I'll be putting on my CB.

Pics to follow, wish me luck.:noidea:

Looking forward to seeing that one! I sure do like Canadian bacon.

looking good, but 10 DAYS? not to differ, but i don't like my 3 lbers to go much beyond 5 daze.........and thats from cowgirl........rinse well, make sure you slice off abit, and fry it up, and taste it, to make sure its not too salty...........if it is, just soak the meat for abit.........slice some off, test it, till you like the salt content..........

looking good, but 10 DAYS? not to differ, but i don't like my 3 lbers to go much beyond 5 daze.........and thats from cowgirl........rinse well, make sure you slice off abit, and fry it up, and taste it, to make sure its not too salty...........if it is, just soak the meat for abit.........slice some off, test it, till you like the salt content..........


True Dat!

Then how come most people told me 10 days was good?

go ahead and do the 10 daze........just taste it before smoking to make sure its not TOO salty.............

but i have asked cowgirl OFTEN enuff.........lolol.........she said hers never takes more than 5 daze...........1 inch aday from the center was the rule i was told.

I just started another batch of CB...7 lbs...as with the last one I did...I cut the TQ down a little. Instead of using 7 Tbs. for the loin, I used 6, and it cured just fine in 7 days. I will soak this one for a half hour prior to smoking.

Deud is right about a test-fry....you can't get any extra salt out AFTER you smoke it....:faint:

Herb,
Did you do the fry test? you will be fine I am sure. Just taste test it (like all cured stuff) cuz EME is right, you can't take out the salt after you smoke it!
Let us know whats sup!!

Woo hoo Herb! Can't wait to check out the CB bud. Sounds great, and I think I'm gonna have to try one too.
Happy smokes!

Am I pissed off about the pork going bad? A little but I learned a good lesson.

It only cost me $8 and their always on sale here.

Tragic man.

how the hell did it go off ?
what cure salt did you use, also might be worth checking the temps on your fridge - can't think of any other reason why it'd go bad.
Unless the bit that was mangled up was further gone than you initially thought.

But that's just not right.
Cured lots of bits of pork now and never even looked like going off.
Hell the last two bits were in the fridge for 2 weeks, only 2lb joints and they just got stronger flavours from the rub mix.

weird.

But don't let it put you off - make sure your fridge is at right temp and try again.

Oh I already went to the store to get another one CA us Canadian's like you Britt's don't give up easy.
I checked the fridge and it is fine, I think your right about the mangled bit that was the one that was off the most but didn't want to take a chance so just tossed it all.

Herb

So was it a smell? Or the color that made you think it went bad? I cured my CB for ten days, soaked for a couple hours before smoking and it came out fine.

Better safe than sorry though. Hope your next one comes out better.

It was the smell Wutang, I've made enough Italian sausage in my life to know when pork has gone bad.

It was gross Bud.

Well the nose knows. Looking forward to your next shot at it.

Herb,
That is tragic!! damn, start from square one again.... argh!! I agree with Adam, I think it was going bad to begin with... bummer...
Have you got your new one in the cure yet?