Making pork loin hams

[indaswamp]

Here ya go, hope this clears the confusion on the differing amounts of cure you see in different recipes...
https://curedmeats.blogspot.com/2013/02/equilibrium-cure-vs-excess-salt-cure.html

I will add here that the salt travels faster with the excess salt method...it has a higher diffusion rate, and it will equalize faster. BUT, the time factor is the issue; you need to know exactly when to pull it out of the salt so it does not absorb too much salt. This is the reason so many here at SMF use the equilibrium cure method. As long as you calculate the cure correctly, there is no way to over cure it....the meat and liquid will equalize with the same concentration of cure.

 

[fullborebbq]

I have used a similar method to make Canadian style bacon. My preference is to make a moister ham for luncheon meat. I did the originally posted recipe with 5 lbs of pork loin in brine for 4 days. it was then smoked at 180 Degrees for 2 hour then 225 until IT hit 160. it was pink all the way through and had good flavor. I just wanted to make sure I was not over doing the Instacure #1content.