I have had two pork loins curing since 3-21. TQ and brown sugar, turned every day. I didn't get a chance to smoke them until tomorrow. (pics didn't turn out good, cell phone) Anyway, took them out to soak this evening and noticed 1) there is a red stripe on the one on the right and 2) there was hardly any liquid in the bags I cured them in. What is this and should I be concerned?
Close up of striped one.
First canadian bacon but I have been reading tons on curing and don't remember running into anything like this. Concentration of cure? Lack of brown sugar? Any help would be appreciated.
Thanks in advance,
Doug
Close up of striped one.
First canadian bacon but I have been reading tons on curing and don't remember running into anything like this. Concentration of cure? Lack of brown sugar? Any help would be appreciated.
Thanks in advance,
Doug
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