Wet Cure

Bacchus

I have a smallish(4-5#) pork loin which I would like to smoke for Canadian Style bacon this weekend. Being late Wednesday afternoon, I am calling it a little close for the common 3-5 day dry cure along with a 24hr soak out prior to smoking.
I have never done a wet cure but seem to recall tell of it being somewhat quicker. I have both "Hi Mtn BB" and "Morton TQ" cures to choose from.
Any advice/methodology would be appreciated.

Thanks in Advance!

Little Chef

Bacchus...You won't get it done any quicker with a wet cure. Why not just butterfly it so you cut the thickness in half. You should be able to get away with three days if you weight it down with a couple large cans of tomato (or whatever) and flip daily, so long as you are looking at 1.5 inches instead of 3. I would go with the Hi Mtn. The dry cure essentially becomes a wet cure in a couple hours anyways once the liquid starts leaching.

Bacchus

Thanks LC. Turns out it was still partially frozen last night when I went to apply the cure. So, I have regrouped and plan to use the Loin for a Roulade tonight. (& yes Ace Hdwr does sell butchers twine, labled as such, $3.95)

I will get another loin this weekend to cure and have ready to smoke next weekend.

fishlessman

if your going to go from scratch the one by reg on the dp site is really good and its simple but you do need atleast 5 days for it. i found it just a little too salty but giving the slices just a quick rinse and into the pan worked out really well.