Cure vs silver skin and fat?

[CZN]

How much fat and silver skin, if any, do you remove when curing your pork loins? Is it necessary to remove some strips of fat and silver skin to allow the cure to penetrate into the meat or is it not necessary? Cheers!

 

[Gonna Smoke]

So what are you curing for? I've cured boneless pork loins for Canadian bacon without removing anything, but the commercially available loins around here have almost no fat. I always buy the rib end to cure.

I've also cured loins for Black Forest Ham, a recipe that was entrusted to me by a forum member with conditions, that I have trimmed the extra fat from. I've had no problems with the cure penetrating either way...

 

[SmokinEdge]

On loin it’s not strictly necessary the cure still works it’s magic. For instance, pork belly pieces are nothing but fat seams and they cure just fine. Trim as much or little as you like but the meat will still cure same.

Edit: with fat and silver skin on the final product may suffer in texture and chew but the cure works the same.

 

[CZN]

So what are you curing for? I've cured boneless pork loins for Canadian bacon without removing anything, but the commercially available loins around here have almost no fat. I always buy the rib end to cure.

I've also cured loins for Black Forest Ham, a recipe that was entrusted to me by a forum member with conditions, that I have trimmed the extra fat from. I've had no problems with the cure penetrating either way...

Thank you. Im curing loins for Canadian bacon. When you remove the fat for Black Forest Ham, is that just for texture preferences?

 

[CZN]

On loin it’s not strictly necessary the cure still works it’s magic. For instance, pork belly pieces are nothing but fat seams and they cure just fine. Trim as much or little as you like but the meat will still cure same.

Edit: with fat and silver skin on the final product may suffer in texture and chew but the cure works the same.

Thank you. Totally makes sense with the bellies, I didn't even think of that. Cheers!

 

[Gonna Smoke]

Thank you. Im curing loins for Canadian bacon. When you remove the fat for Black Forest Ham, is that just for texture preferences?

Yes, just for mouth feel...