QUOTE: So, just to make sure I've got this straight. My pork was 3 1/2 " thick at thickest point. So the center is at 1 3/4". That means 7 days + 2 days for CYA minimum?? Plus of course injecting around any bones, but I like to debone the pork just to avoid bone sour.
I have looked into this a little further and am finding that the 1/4" per Day +2 is good for Brines and figure an 1/8" per Day with Dry Cure/Rubs. Looks to me like you are talking about two different cuts of meat. Your last one was 3 1/2"...No Bone and 1 3/4" to the center. So in this and only this situation 7 + 2 would be MINIMUM but longer 14 days would be better. If the same has a Bone and you Inject, it changes as the injection cures inside out then the Brine will act outside in and the Min time of 9 days would get it done.
In any event different Meats have different Densities and times are going to be different Wet or Dry...Soak or Inject and Soak. I am seeing that the BEST BET is to Err on the side of Caution and just go by 7 days per inch either way to be sure...JJ
I've been staying out of the brine curing discussion, because I always Dry cure. If you're talking about measuring to center to calculate how long to cure, Dry curing would be 1/4" per day----Not 1/8" per day, but anything over 3", I would either inject or cut in half. I prefer cutting in half, such as for Buckboard Bacon & Beef Dried Beef. For something 3 1/2" thick, I would cut it in half & cure the two halves separately, but if I had to cure it in one piece without injecting it, I would calculate it by counting 7 days for getting to center plus 2 days, but since it is over 3" thick, I would add 2 or 3 more days for safety. So a 3 1/2" thick piece of meat would get 11 or 12 days in cure from me. I don't know where the 1/8" per day came from.