I have a 7lb loin from Sam's, which I plan on cutting into a few chunks and making some Canadian Bacon. I've read a bunch of threads, but I'm still a little unclear on a few things. It seems that brining time varies depending on where you look. Some people will use three days, some a couple weeks (for the same size loin).
For example, Michael Ruhlman uses 3 days for his CB:
but he uses 4T/gallon for cure.
Pop's wet cure, and some people use a couple weeks with this:
he uses 1T/gallon for cure.
I've also heard of 1 day per 1/4" thickness + 2 days. Not sure where this applies, or if this was for dry cure.
I did some CB on a tenderloin a while ago. I think I used Pop's cure for about 5 days and it turned out. But it was a tenderloin and only a couple pounds.
Thanks for any clarification!