lol Okay... I stayed up way too late last night and haven't had enough coffee yet this morning....but..... I've read this over and over and see nothing wrong here. Some people have access to Tenderquick and some do not. This recipe looks like a good one to try for those who do not have tenderquick.
Another note... I've cured a heck of a lot of meat in my life (thanks to how I was raised) and when using a dry rub on bacon, I rub the required amount called for according to the weight of the meat... THEN I shake off any excess, wrap and let it do it's thing while chilled. (usually 5 to 7 days)
When curing larger cuts of meat that require several treatments with the dry rub, I measure out the exact amount needed (according to the weight of the meat)...Then divide the cure into how ever many treatments I'm going to do. Sometimes a large cut requires treating twice in the 30 day cure period, sometimes the meat requires three treatments. I rub the meat and DO NOT shake off the access.
We are talking about two different methods of curing... depending on what cut of meat you are treating.
Hope that makes sense... lol
Now I really need another cup of coffee..
If this doesn't make sense... just ignore me while I wake up. lol
I have to disagree without being disagreeable on one point in your post. I really hate to do that, because I have more respect for you than you can imagine.
I know you and others have in your instructions to shake the cure off after rubbing. I am dead set against that. I figure if I'm gonna shake it off, why did I bother measuring it so accurately. I know how much falls off of my pieces, because I do them individually on a plate. There is sometimes quite a bit left on the plate, since I dry the pieces off real good before rubbing. I could be measuring & applying 1 3/8 ounce of TQ, and shaking off a half ounce. If my method seems too exacting to some, then I just like to err on the side of caution. I figure it's a better way to teach Newbies. If they want to change later, that's up to them.
I only do it this way because it is in the instructions from the Morton Tenderquick recipe that I use. I follow their instructions to a T.
Yeah, Morton's recipes leave a lot to be desired.
Here's their's for CB.
No mention of shaking cure off.
No mention of flipping it.
No mention of the size of the Loin, yet they're saying cure it for 3 to 5 days.
Did you ever cure a loin for 3 to 5 days?
In my book that would be a pretty small loin to get it cured all the way through.
That's why I use my common sense & what I learned here, instead of their time & temp things.
Common sense says if you're going to measure the amount of cure with an accurate scale, it should all go in the bag with the meat it was measured for.
I follow their rule for how much cure to use, but not a lot of their other things.
Right from their site:
Prep Time: 20 minutes; refrigerate 3-5 days
1 boneless pork loin
1 tablespoon Morton® Tender Quick® mix or Morton® Sugar Cure®(Plain) mix per pound of loin
1 teaspoon sugar per pound of loin
Trim fat from pork loin. Mix Morton® Tender Quick® mix or Morton®Sugar Cure®
Pea Meal Bacon: After loins are dry, rub liberally with a mixture of cornmeal
I'm not trying to tell you how to cure. I'm just explaining my reasoning for what I expressly tell people.
This is one of the very few things I disagree with you about.