Hi, I'm brand new to the forum. Recently purchased Charcuterie by Ruhlman & Polcyn and am just finishing up making their Canadian bacon recipe. I trimmed the pork loin and brined for about 48 hrs then removed and rinsed well before placing on a wire rack unwrapped in the fridge for an additional day. This morning I prepped my smoker and noticed the meat had developed black stains where it was touching the wire rack. Has this happened to anyone else? Is it safe to eat the black parts or can it be trimmed away? Or best not to eat any of it? It was a well worn, inexpensive wire rack that must have whatever protective coating/plating worn off at spots.