I've previously made Canadian Bacon using a wet cure. When the local megamart had half pork loins on sale I picked up two and decided to try a dry cure. I measured out a goodly quantity of salt, Prague #1 salt, and sugar for a basic cure. Then I carefully weighed the amount of basic cure for each loin and applied it. The loins were then tightly covered in plastic wrap and put in zipper-top bags in the refrigerator for about nine days. I turned them daily (well, almost daily). Yesterday I took them out to soak and get them ready to put on the smoker tomorrow.
Here's the issue. One of them looks just like I expected - a dark reddish pink color. The other looks rather like a regular pork loin. After soaking for about 90 minutes I cut a small slice from the end of the not-so-reddish one and cooked it to test for salt level. It wasn't very salty. I'm guessing I somehow managed to scatter or leave on my hands enough cure that it didn't get the cure it needed. I didn't get sick from the little piece I ate and it tasted like pork so I'm guessing it will be safe to eat, though I'm a bit concerned about how long it will keep after smoking.
Any thoughts on what might have gone wrong? Or am I being concerned about nothing in regards to the color?
Here's the issue. One of them looks just like I expected - a dark reddish pink color. The other looks rather like a regular pork loin. After soaking for about 90 minutes I cut a small slice from the end of the not-so-reddish one and cooked it to test for salt level. It wasn't very salty. I'm guessing I somehow managed to scatter or leave on my hands enough cure that it didn't get the cure it needed. I didn't get sick from the little piece I ate and it tasted like pork so I'm guessing it will be safe to eat, though I'm a bit concerned about how long it will keep after smoking.
Any thoughts on what might have gone wrong? Or am I being concerned about nothing in regards to the color?