Living here in Canada, store had pork loins on for $1.47. so I bought 3 loins to make peameal bacon. not your version of canadian bacon just brined rolled in cormeal and a cold smoke.
didn't weigh but the 4th I bought was 8 lbs and all were roughly the same size.
searched the net, I know that was my first mistake.
All the sites I come across say 3 tbl cure 1 in one gallon of water. Pops is 1 tbl in gallon of water.
http://amazingribs.com/recipes/porknography/curing_ham.html 3 tbls but 3 gal of water
at first I thought I put too much cure. now I'm thinking I didn't put enough salt or water.
what I did was cut loins in half, injected loins with brine. put 3 halves per extra jumbo bag, then evenly divided the gal of water with 3tbls between the two bags
seems like there was enough to cover properly. today is the start of day two. I was planning on leaving in the fridge until Wednesday. 3-4 days.
My question is. too much cure? not enough water or salt (1 cup)
forgot all about diggs calculator.
Please fill me in on what I did, what I should do