I purchased some pork tenderloins with the purpose of curing them for canadian bacon. Due to circumstances beyone my control, I was unable to start the process and wound up freezing them the day before the date on the package expired. My question is, if I thaw those out and attempt to cure those for 3-4 days and then smoke them for canadian bacon, do you think I'm still in the safe zone or do you think I should just put a rub on them and smoke them?
My opinion is I would be safe to take the time to cure them but my wife is a bit afraid of it. Your opinions appreciated.
KyNola
QuoteMy opinion is I would be safe to take the time to cure
Yes, I agree. Don't think you will have a problem KyNola. :)
I do that but I guess that isn't the greatest answer to give.
The grocer always has meat discounted that is close to the expiration date. I buy it in bulk, vac pack it, and throw it in the freezer. It can't be any different whether it sat in your fridge at home or the butcher's cooler. No one has got sick yet and we save quite a bit of money.