My first post other than an introductory thread I put up last night. Hello to all of you from eastern NC.
I have got a pork loin that measures 3" X 41/2" X roughly 10 inches. I am assuming that the length shouldn't matter in calculating cure time.?
I have read that cure will penetrate at 1/4" per 24 hr's. I figure that the loin should cure in 12 to 18 days without injecting. I am figuring on injecting to the center of the loin @ every 2 inches of length and that should achieve cure in 6 to 9 days.
I am planning to cold smoke as I did the belly bacon for 10 or 12 hours.
My end result is to be my first attempt at Canadian bacon.
Will leaving the fat cap, such as it is, on affect cure penetration and cure time? I have thought to leave it on for whatever flavor it might add thinking that it could be trimmed after cooking to each eater's taste.
I am going to use "Pop's Brine" recipe, Have used it for belly bacon and like it just fine. (Thanks Pop).
Thanks a lot for your thought's and input.
My first go at belly bacon using Pop's brine. It was like tasting bacon for the first time. They need to rename what they sell in grocery stores something other than bacon, cause this is "real" bacon.