Wet Cure

Bacchus · August 2010

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 · August 2010

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 · August 2010

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 · August 2010

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.

Wet Cure

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