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Pork loin curing question?

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grege345
grege345 Posts: 3,515
in EggHead Forum
Ok so I'm using the hi mountain buckboard bacon cure. I started it in a zip loc bag last Sunday morning. Do you think it's been long enough to remove from cure and start the soak? Reason I ask is I want to eat it tomorrow morning. Any advice is appreciated as always. It was. A 3lb loin
LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • rtt121
    rtt121 Posts: 653
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    I hate to say it but my guess is you will have uncured center right now.  I have you been flipping the bag?
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
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  • grege345
    grege345 Posts: 3,515
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    I have been flipping it every day
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • grege345
    grege345 Posts: 3,515
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    Your probably right. Just looked at what third eye had to say. He said 8 days on a 2-1/2 thick butt so no reason this would be different I guess
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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