Started a 3lb Dry Cured Canadian Bacon yesterday at 3PM and had a mishap today at noon :'( :'( My vacuum sealed Pork Loin sprung a leak and ruined the wife's classic Thanksgiving dessert. Doing the 'Canadian Bacon - Dry Cure' by Habanero Smoker.
So I figured that since it hasn't even been curing for a day yet I could just start over. I rinsed the pork loin, mixed up a new batch of rub, with Basic Dry Cure, and rubbed the entire mixture on to the loin. Placed it in a gallon ziplock and into the 36ยบ fridge. Will turn it daily for 6 days and then smoke it per http://www.susanminor.org/forums/showthread.php?311-Canadian-Bacon (http://www.susanminor.org/forums/showthread.php?311-Canadian-Bacon)
Question is: No harm no foul ... Right? Should not have hurt anything ??? 6 full days from now should still be OK?
You should be fine.
Now about the dessert... Are you going to survive that?
Quote from: FLBentRider on November 24, 2010, 01:49:01 PM
Now about the dessert... Are you going to survive that?
After 38 years of Marriage I'm sure there is nothing left that I haven't screwed up so I think this too will pass ;D ;) :-[
Good luck i also started one today but i put mine in the garage fridge away from the wifes goods .
I never trust a plastic bag to hold anything that can leak -- always in a secondary container of some kind.
One thing I found out on my last corned beef -- the sliding zipper bags (like the big Hefty bags) tend to leak at a drip rate at the far (closed) end of the slider. Guess it can't get that last little bit sealed.
Quote from: BuyLowSellHigh on November 24, 2010, 06:41:30 PM
I never trust a plastic bag to hold anything that can leak -- always in a secondary container of some kind.
One thing I found out on my last corned beef -- the sliding zipper bags (like the big Hefty bags) tend to leak at a drip rate at the far (closed) end of the slider. Guess it can't get that last little bit sealed.
Yup, I agree. I've had zip lock bags start to leak after 6 days and does the fridge ever get sticky.
Sorry to hear about you mishap. In this case, you should be fine, but if it were in the cure longer it is generally not a good idea for this recipe.
As others have stated, always place any thing that is curing, wet brining or marinating in a plastic bag in another container just in case it springs a leaks.
Thanks everyone. It's back in the fridge sitting inside a container :)
Mildly cured pork loin flavored Thanksgiving dessert sounds pretty tasty to me :)