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Pork loin curing question.

post #1 of 3
Thread Starter 

 

 

Been curing loins for Canadian peameal bacon a number of times. They turn out good (taste wise) but I'm just not getting that dark pink color after curing. 

 

This time I tried a new recipe I found that  uses 2 TBS pink salt per gal of water.  as opposed to 1 TBS in the past. and still not getting the good color.

 

I injected the loin and it has been in the cure for 7 days so far.  @ 35-36 degrees.

 

Any suggestions??    Thanks

 

 

Here's a pic of the color I'm shootin for.

 

post #2 of 3

Try your latest recipe but brine for 12-14 days.  That picture is very pink possibly a little more red dye than just the dye in the cure#1?

post #3 of 3
Thread Starter 

Thanks. I'll give that a try.

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