The last few months I have been getting a LOT of useful info from all you people here on the forum and for that I give you a big - .
THANK YOU. I usually just do some smoking around deer season. but with winter here the smoker has been running every chance I could get a free day. I have been curing buckboard bacon and pork loin with great success (don't know why I didn't do that earlier).
My first pork loin I brined I just did a couple pounds off the small end of the loin. Turned out great and lasted maybe three days till all ate up. Now on my second and I have a question. This loin at the thickest part is about 5-6 inches thick. should I think about injecting cure into this or would a dry cure be fine for alloted days?