So on 7/18 I prepped some boneless pork loins for Canadian Bacon. Trimmed fat, rinsed, dried, weighed. 1 TBS TQ and 2 TBS brown sugar per pound. TQ applied first and rubbed in then brown sugar. Used a shallow pan and "mopped" the pan with the meat to pick up any stray cure. Bagged and in fridge. Today is day 11. Rinsing and soaking tonight prior to seasoning. Smoking tomorrow. Had a piece where the exterior coloring is a bit dark. I know there is some variance in the amount of liquid released during the curing process. Any thoughts on the pics below?
The sell/freeze by date on the cryo bag was 7/23
Thanks in advance
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The sell/freeze by date on the cryo bag was 7/23
Thanks in advance
Sent from my iPhone using Tapatalk
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