This is the first time that I'm doing a cure for smoked pork chops so I'm a little nervous and want to double check my brine/cure recipe. My bone-in center cut pork loin roast is 5.08lbs. Can one of the helpful experts on here please validate I did it correctly? I put the pork loin in the brine on Monday and per very helpful advice here, injected brine into the center of the roast and around the bone this morning. The roast is 4" in diameter. Here goes:
One quart + two cups of water (6 cups total water)
1.5 teaspoons #1 cure
1/4 cup + 1 tablespoon kosher salt
1/4 cup + 1 tablespoon white sugar
1/4 cup + 1 tablespoon brown sugar
Sprinkled garlic powder all over the roast, figure about a teaspoon or two. Then poured the brine/cure over top of the roast which is in a tupper ware like bowl covered in the fridge. Been turning it twice daily because there's a very tiny spot on the top (or bottom depending on position) that isn't in the brine so I wanted to be sure everything got good and cured. I plan to leave it in 10 days.
From all that I've read here, which has been a huge help, I'm doing everything correctly but would just like validation. I would
hate to have the roast sitting in too much #1 cure or soaking up too much.