I’ve been wanting to make some Canadian Bacon/Smoked Loin Chops for a while now.......I plan on smoking the entire Loin and just cut the CB thin and cut the Smoked Chops thick....Well, I finally found some Pork Loins on sale this weekend 1.98lbs…I’m planning on using Pops wet cure….I have one question though…How long do I leave them in the cure??? I know I have read somewhere that cure will penetrate so much ever couple days, but I can’t remember that thickness or find that information….What I have are 2 Loins that are about 3lbs each….about 4”-5" thick….. Thanks ShoneyBoy