Curing loin for CB ?

beerbelly

Smoke Blower

Original poster

SMF Premier Member

May 17, 2009

103

10

• Dec 19, 2009

• #1

When the directions say cure the loin in frig for 3-5 days, how do you know when it is ready? thanks guys

 

pignit

Master of the Pit

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SMF Premier Member

Nov 3, 2008

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Lookin at the Great Smoky Mountains

• Dec 19, 2009

• #2

What I do on CB is figure 1/4 inch per day. So.... if it is an inch and a half to the middle... I would cure it 6 or 7 days.... 7 days is generally how long I end up with on a full size loin. A little over isn't going to hurt anything.

 

blackened

Meat Mopper

Aug 10, 2009

196

10

Chico, Ca.

• Dec 19, 2009

• #3

I wouldn't too much worry about over-curing as I would under-curing. I would go about 7 days as well.

 

reeko

Meat Mopper

Dec 1, 2009

155

10

Forest Grove, Oregon

• Dec 19, 2009

• #4

Yep,
I did 8.6 days on a full size loin.
1/4 in of radius per day is what I have read.

3-5 days seem a little low for a loin, perhaps you were looking at directions for a tenderloin?

 

beerbelly

Smoke Blower

Original poster

SMF Premier Member

Thread starter

May 17, 2009

103

10

• Dec 19, 2009

• #5

Thanks guys, the 3-5 days comes from Morton's site. They say 1 tablespoon of Tender Quick per lb of loin. Then cure for 3-5 days. I have read about the 1/4 inch per day but not with this one.

 

desertlites

Gone but not forgotten. RIP

OTBS Member

Dec 6, 2007

3,854

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• Dec 19, 2009

• #6

1 inch per 5 days is a good rule of thumb to go by-thats from all directions unless theres a fat cap-cure dosn't penetrate fat caps.

 

mballi3011

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Mar 12, 2009

14,477

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• Dec 20, 2009

• #7

You cann't over cure the loin and you so could leave it alittle longer if you want I have left one for about 12 days before and it tasted just fine and was cured very well. Just make sure that yourub and squeeze it on a daily basis and turn it over a few times too.