Well I'm gonna try my first CB. I decided to try a wet brine since this loin is quite thick. Is 7 days in the cure too long for a 4-5 inch loin? Can't wait to get this baby in the smoker!
WFL
It depends on the salinity of the wet cure, for that piece 3 - 4 days should be enough, but I've seen recipes calling for up 4 to 6 days. Going a few extra days will not hurt anything. After taking it out of the cure, you should let it rest uncovered in the refrigerator for 8 to 24 hours. This serves two purposes; the meat is still curing, and this time will allow the cure to equally distributed throughout the meat. Also this time will allow the pellicle to form.