Well I always wanted to try making Canadian Bacon before jumping into a ham. Have cured a brisket for corned beef. And also I am just practicing on posting pic's before I fire up the new smoker. So below is a pork loin, weight 4.25 pounds as it states on the label. So in a bowl I added 4.25 TBLS. of Morton Tender Quick along with 4.25 tsps. of brown sugar. ( 1 TBLS. of cure along with 1 tsp. of brown sugar per pound of meat). But as you can see, after trimming all the undesireables off the meat I lost just over a pound, so had to adjust and remove from the bowl of cure 1 TBLS. Well I also decided seeing other posts that sometimes the cure don't quite make it the center of the meat, so in 4 ozs. of water (1/2 Cup), removed from the bowl of cure and brown sugar 1.5 TBLS. and mixed well and injected into the center of the loin, I couldn't get all the brine in the meat so just added it to the bag. It now rests refridgerated in a zip lock bag until next Sat. I think I will give it a good dusting of black pepper and tie it up to keep the shape as I have seen others do. So until next week.
