Been curing loins for Canadian peameal bacon a number of times. They turn out good (taste wise) but I'm just not getting that dark pink color after curing. This time I tried a new recipe I found that uses 2 TBS pink salt per gal of water. as opposed to 1 TBS in the past. and still not getting the good color. I injected the loin and it has been in the cure for 7 days so far. @ 35-36 degrees. Any suggestions?? Thanks Here's a pic of the color I'm shootin for.