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So yesterday I finished up my back bacon and I'm pretty happy with the results.  No smell at all when I pulled the loins from the brine.  It has a mild smoky flavor and not too salty.   I rinsed the meat thoroughly and scrubbed with paper towel.  I then soaked it in ice water for 3 hours...

Thanks for the replies.  I just checked the brine temp again and it has come down to 41 F.  I lowered the fridge temp again to try and get under 40 F.   I rinsed off the loins before I put them in the brine and I also trimmed off the fat as well so that would remove 1/3 to 1/2 the surface area...

Hi Gents, I have 2 pork loins in a nitrite brine for back bacon.  Decided to check the brine temp today as it is an older fridge, we've been having some warm weather and my fridge is in the garage.  The brine temp was 47 F.  The loins have been in the brine for 6 days and I'm not sure now what...

Thanks for the link Dave.  That looks amazing.  Definitely something to shoot for!

I have to check out this Pops cure thread.  It should be fine to inject with the brine it is currently in correct?  That was my original plan.  I cut the loin in about 8" sections and I was going to make one injection in the centre of each end and slowly draw the needle out while injecting.  Or...

Thanks again for the reply Dave.  I based the brine recipe off ones that referenced Michael Rhulman's Charcuterie and adjusted for the slightly lower nitrite content.  I will look into getting a better syringe for future curing projects.   I'm currently using the same base brine but with maple...