Thanks for the link. I started the process tonight.
Here is some Qview.
This is the loin I bought. The market label shows 2.43 pounds.
I weighed it a 2 lbs 5.54 oz. which is about the same.
I followed Bear's directions and used a half ounce of Morton's Tender Quick per pound.
Here it is all rubbed down. Noticed that I followed the Bear's directions and folded the top of the bag over to keep the zipper clean.
And bagged in a ZipLock to go to the fridge. Note that I labeled the date and time so I wouldn't forget.
I put all the extra Tender Quick and brown sugar in the bag with the loin. I made myself a post it note to remind me to turn it daily. I happened to have a bag of Prague Powder (pink salt) out when I started this. It is in the first pic but I did not use it, only the Tender Quick.
To calculate the number of days to cure the loin, Bear says to "Figure how many 'half inches' there are . . . " measuring the meat at the thickest spot. The loin measured 8 inches long, 5 inches wide and 2-1/2 inches thick. This is where I got lost.
Do I have 5 'half inches (2-1/2 divided by 1/2 = 5), or do I use the length or width measurement? If the 2-1/2 is the right measurement then by Bear's directions I need to let the loin cure in the fridge for 5 days plus 2 days or 7 days at a minimum.
I hope the Bear will see this and give me some help.