Originally Posted by SmokingMyMeat
Thanks guys, info is much appreciated. Sorry I didn'respond sooner.
Football and beer got in the way. I was thinking about 14 days, any options
about that would be great.
I go by what I learned on this forum, a long time ago:
Go by Weight for amount of cure.
As for length of time in cure, I go by the following formula:
1 day for every 1/2" of thickness of meat, at the thickest point.
Plus at least 2 days for safety (I like to add 3 or 4 days myself).
If Loin is 3" thick.
There are 6 half inches in 3".
6 days plus 2 days minimum = 8 days minimum.
I would cure a 3" thick loin for 9 or 10 days.
PS: It wouldn't hurt to go longer.
No matter how long you cure, I would do a "salt-fry-test" after curing, in case it needs some soaking, before smoking.