Made this with Pop's Brine. Let it chill in the fridge for a couple of days uncovered before I smoked it. Smoked it at about 225 with a mix of pellets in AMNPS. Took about 3 hours to get to 145. Well here it is : I had to try a piece and it tastes great. Now for my questions: Saw this small greenish spot towards the bottom. Anyone know what that is? Is it safe to eat? Does Canadian bacon need time to mellow in the fridge like belly bacon or can I just slice and eat tomorrow? Don't have much experienxe with Canadian bacon other than the occasional eggs Benedict at a reatstaurant. How do you all use it? Thanks again for all your help?