Cure time ? "Pop's Brine" / Pork loin

Discussion in 'Pork' started by one eyed jack, Oct 12, 2014.

  1. one eyed jack

    one eyed jack Master of the Pit

    My first post other than an introductory thread I put up last night.  Hello to all of you from eastern NC.

    I have got a pork loin that measures 3" X 41/2" X roughly 10 inches.  I am assuming that the length shouldn't matter in calculating cure time.? 

    I have read that cure will penetrate at 1/4" per 24 hr's.  I figure that the loin should cure in 12 to 18 days without injecting.  I am figuring on injecting to the center of the loin @ every 2 inches of length and that should achieve cure in 6 to 9 days. 

    I am planning to cold smoke as I did the belly bacon for 10 or 12 hours.

    My end result is to be my first attempt at Canadian bacon.

    Will leaving the fat cap, such as it is, on affect cure penetration and cure time?  I have thought to leave it on for whatever flavor it might add thinking that it could be trimmed after cooking to each eater's taste.

    I am going to use "Pop's Brine" recipe,  Have used it for belly bacon and like it just fine.  (Thanks Pop).

    Thanks a lot for your thought's and input.


    My first go at belly bacon using Pop's brine.  It was like tasting bacon for the first time.  They need to rename what they sell in grocery stores something other than bacon, cause this is "real" bacon.  [​IMG]

  2. Are you going to cold smoke it or low temp smoke it till IT of 145°? I prefer mine to be cooked while I smoke it.

    Happy smoken.

  3. Oh bacon looks good.

    Happy smoken.

  4. one eyed jack

    one eyed jack Master of the Pit

    Hey David,

    You are correct of coarse, about cutting the cure time in half.  I knew that and then forgot to carry my thoughts out to the final end.  Thanks for waking me up.  [​IMG]

    Is there a possibility of hurting the results of the loin,  (Or a health concern in over curing if I inject and cure for seven days)? 

    I have been thinking that I would cold smoke the loin, but am still on the fence about that.  There are benefits to hot smoking.
  5. cured chops

    Smoked cured chops. Still raw. They were cold smoked.

    Canadian Bacon smoke to 145° and ready to eat.

    So you can go ether way. They are both good.

    Happy smoken.

  6. one eyed jack

    one eyed jack Master of the Pit

    Thanks for the answer on my cure time question David. 

    I checked out your link to your current CB project and it is looking good.  I defer to your experience and will smoke my CB to 145*

    This is my first CB smoke and if it works out well I may experiment a bit on the next.

    Thanks again for your answering my questions.  I appreciate it.

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