Well, I started two 5# loins on their way to Canadian baconhood this evening. I used my dry cure, same as for a 5 pound belly slab, but I found something that made the application a lot easier:
I mix my Instacure #1 and Kosher salt together in the Magic Bullet until it is powdered finely. In the instance of my first batch, I also powdered the brown sugar in with it.
After a good massaging, it was into the bag, then into the fridge.
Next up: innocent looking green peppers.
These were also run through the Magic Bullet, and the resulting paste was placed onto both sides of the loin after the cure rub was applied.
I've got at least 8 days before they are ready, probably will give it a couple more, then let them air out for a day in the fridge before smoking. I'm debating on apple or cherry wood smoking the brown sugar CB, but I'm definitely going to use mesquite on the latter. Ordered more dust from Todd, as well as a remote sense thermometer, should be here later this week. I'll let you know how it turns out, with pics of course.