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Cured Loin

Purchased a full pork loin have been curing it for four days what do you think pull it out of the cure early for hame or leave it in the cure for some buckboard bacon.  Using a dry cure of 3/4 tenderquick and 1/4 sugar with some black pepper.  Have been making bacon for years this way with belly but never a loin.

Comments

  • I have two in brine right now. I injected the brine as well. Never tried the dry brine. My recipe called for seven days. A loin is thicker than belly.

    Steve 

    Caledon, ON

     

  • After 5 days it tastes like the best ham I have ever had, the other half is staying in the cure until Monday for bacon
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