Alrighty, the Canadian bacon voyage has begun!
I cut two pieces off the loin so I get twice the experimental fun! One is a standard cure/salt/brown sugar, and the other is a bit more savory.
For my own records, here are the actual amounts:
Standard
525 grams - pork loin
1.3 grams - cure #1
9.3 grams - salt
5.3 grams - dark brown sugar
Savory
501 grams - pork loin
1.3 grams - cure #1
8.9 grams - salt
5 grams - dark brown sugar
2 grams - black pepper
2 grams - coriander
0.5 grams - cayenne pepper
0.5 grams - ancho chile pepper
I rubbed them and vacuum-sealed them individually. I assume that this will speed up the penetration, but I will follow the standard rule. The thickest part (of the shortest dimension) is 2.5 inches, so I'll let it go seven days at least. (I may be travelling a week from today, so it might have to wait a bit longer).
Standard on the left, savory on the right.
I portioned and froze the rest of the loin, but decided I would smoke a small roast for dinner tonight. I rubbed it with one of my own butt rub mixes.
I popped it in the Bradley Electric with the AMZNPS (mix of garlic spice, apple and sugar maple). No heat from the Bradley (not even turned on). After a couple of hours, the cooking chamber is 50 degrees above ambient (130*F). I guess I'm going to need to build a mailbox mod. (Not that I need it cold smoked. I have bumped up the heat to start cooking it. I just wanted to see what it would do...)