First Canadian bacon.

[icyhot]

I used pops brine to cure a pork loin and it's been in the cure for the fourtee days. I didn't inject,so would it still be ready at 14 days.

 

[icyhot]

Bump

 

[bmudd14474]

I don't inject and and its ready in 10-14 days depending on the thickness of the meat.

 

[pc farmer]

One thing about pops brine, it doesn't hurt to leave it in longer.

 

[crankybuzzard]

You're probably good, but like c farmer said, you can wait if you want to.

Post pics of the results!

 

[SmokinAl]

If it's thicker than 2", your probably going to want to leave it in a few more days.

Next time just inject it if it's thicker than 2".

Al

 

[icyhot]

Thanks guys for all the help. Will post pics when done.