I got a 9 pound whole pork loin and cut into three equal pieces and mixed 1tsp of cure #1 per five pounds of meat and 1 tbls of kosher salt per pound of meat . I also threw in about a cup of light brown sugar into the mix. I got it all inna bowl [covered] in the bottom of the fridge. It has been in there since last sunday night.I roll it around and stir it up every evening like I was told to do. The questions are- How long do you recon I gotta leave it in there before the ''fry test'' ? and how long should I leave it in there before I can smoke it ? Hemi..