Bearcarver , will you please explain this measurement? I am reading lots of different posts and methods before I do my first, and I want to fully understand the formulas. I didn't see where you said what each piece of Pork Loin weighed, but the One TBS per pound is throwing me off. From what I have learned so far, with 1/2 ounce you can cure about 12.5 pounds of meat.
Rick
Sorry Rick!
I would have gotten back sooner, but I was without power & Internet for most of the Weekend.
Like Piney said, you have to pay attention to the type of cure being used.
I use "Morton's Tender Quick" which calls for different amounts than the other cures out there. Amounts of various "Cure #1" cures used are much different.
For Dry Curing Meats with Tender Quick:
Whole Meats, like Bacon, Dried Beef, Canadian Bacon, etc.--1/2 ounce per 1 Lb of meat.
Ground Meats for sausage type items---1/4 ounce per LB of meat.
Bear