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Using Bear's method on 3 lb of Pork Loin. Bought TQ this weekend so experimenting using TQ rather than pink salt. Figured 8 days of curing time with this loin. Bear thanks again for posting your method very helpful to a newbie
Final process complete liked how this method turned out. Followed Bear's method using dry brine and let cure for 8 days. Added some maple syrup to the mix and liked flavor after fry test.