I've read many posts here, and I'm a fairly experienced "cure" guy (and very experienced smoker), but I've never done much 'injection', AND, most of my curing is wet brine type.
I use a curing brine very similar to Pop's, although I go with a little more cure and a little less time. (at least for Canadian Bacon, anyway). Anyway...
I've seen many posts which suggest meat over 2-3" thick should be injected with cure/brine.
I've done many "sorta" Canadian Bacon's with pork "tenderloin", but this is pretty easy. Now I'm going to do some with some big pork "loins". Hence my question. ...
The loins are now in about 4+ lb. cuts, so they're about 12" long and 5" in diameter. (fresh pork). I'm thinking about cutting them in half (i.e. to 6" long) and just wet curing them from there.
So, do these need to be injected with cure, or will the cure bath be okay? I'm planning on leaving them in the cure for at least 7 days.
Thanks, in advance!
I use a curing brine very similar to Pop's, although I go with a little more cure and a little less time. (at least for Canadian Bacon, anyway). Anyway...
I've seen many posts which suggest meat over 2-3" thick should be injected with cure/brine.
I've done many "sorta" Canadian Bacon's with pork "tenderloin", but this is pretty easy. Now I'm going to do some with some big pork "loins". Hence my question. ...
The loins are now in about 4+ lb. cuts, so they're about 12" long and 5" in diameter. (fresh pork). I'm thinking about cutting them in half (i.e. to 6" long) and just wet curing them from there.
So, do these need to be injected with cure, or will the cure bath be okay? I'm planning on leaving them in the cure for at least 7 days.
Thanks, in advance!
