I started brining a pork loin on Sunday night for my first shot at Canadian Bacon. I had trouble getting ahold of any #1 cure over the weekend so I picked up the Maple Cure and Brine mix from Cabelas.
Has anyone used Cabela's Cure and Brine mixes for Canadian Bacon? If so, how long did you let it cure/brine? I am going to shoot for 10 to 12 days, do you think that is long enough?
I have since bought some #1 cure to use in the future for Canadian Bacon, but now I'm concerned the batch I have brining in the Cabela's mix won't turn out!