Canadian Bacon

Because of the thickness of the loin, it should be injected with the curing brine... any meat over 2" thick should be injected...

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.


http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

No, retired and doing some farming...