Wow. Been awhile since I was on here...busy summer. ANYWAY, I am making a 7 pound pork loin into canadian bacon, thanks to Cowgirls blog on how to do it. I've applied 1 TBS of tenderquick and 1 Tsp of sugar per pound, no other seasonings, and I am dry curing it in the fridge until I am ready to hickory smoke it. My question is, how long should I let it cure? I test batched a small pork sirloin (under 2 pounds)last week, and it turned out very good after 2 days of curing. Will 5 days be enough for two 3.5 pound pieces (I cut the loin in half). Thanks in advance for the advice.
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12/10/09 at 2:22am