I recently dry cured a 2 pound piece of pork loin that I had sliced in half so the halves were about an inch thick. I used the digging dog farm calculator with 1.75% salt, 1% sugar and the default cure #1. The loin halves cured for 7 days and were then rinsed and sat uncovered in the fridge for a night. I smoked them at 250F until the IT was 150F. My questions are: is it safe to eat and why didn't the loin have any pink to it? What did I do wrong here?
Thank you for any insight!
Thank you for any insight!