Here's two pork loins after curing for 10 days. Both were approximately 1 1/2" thick. Special thanks to Bearcarver and his easy to follow step-by-steps. I've followed his steps to a "T" so far. The thickest one was cut in half to check for cure penetration. They are soaking now, will do a fry test shortly. After that, they will rest in the fridge, uncovered overnight. I will be using Maple pellets for tomorrow's smoke.