Canadian bacon curing.

[dbaratta]

I am new to the smoking world and decided to try to make a Canadian bacon using Mortons tender quick cure. The pork loin has been curing for three days. I used one tablespoons of the cure per pound of meat. Adding spices and sugar also. How do I know if the meat is curing? There is moisture in the Ziploc bag so I assume something is happening. But are there any sure tell signs?

 

[zalbar]

It's curing. The liquid is the water being pulled out of the meat by the salt.