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It was a cure #1, first attempt using a cure or pork loin. I normally just use a seasoned salt brine and 24 hours seemed to work fine for a pork butt. I will redo the brine and give it a ten day soak. I'll let everyone know how it turns out. Thanks for all the help. Tom

 Thanks for the advice everyone, guess I'm going to have to pitch it. Thought maybe it would be safe being submerged in a brine. I will  be sure to pay closer attention in the future.

Hi, I live in Erie Pennsylvania and have been using a smoker for about 15 years now. This looks like a great web site and look forward to exploring it. Tom

This was a recipe for Canadian bacon, I have never tried before, found it one the web before discovering this site.I used 12 tablespoons kosher salt​, 2tablespoons of sodium nitrite,1 cup of sugar, 1 head of garlic (minced) and 4 bay leaves in one gallon of water. brought everything to a boil...

I'm making Canadian bacon and put a pork in a brine to marinate for three days and accidently left it sitting on the counter overnight, about ten hours before I refrigerated it. Do you think I can salvage the meat if I smoke it to 155 degrees. I hate to have to throw an entire pork loin in the...