I just broke in the Bradley yesterday with a 3.5 lb., center cut,cured pork loin, (canadian bacon). The recipe called for a 4lb./2 kilogram loin
1 gal./4 liters water
1 1/2 cups/350 grams kosher salt
1 1/2 ounces/42 grams pink salt
1 cup/ 225 grams sugar
various fresh herbs
I only had 1 ounce of pink salt,(its hard to find locally. I just ordered 2 lbs. online) so I added a little extra kosher salt (about 3 tablespoons?) Was this my mistake? Cure time was 48 hours w/ 24 hours of air drying. I hot smoked at 200 F / 93 C to an internal temp of 150 F / 65 C. Texture and appearance were perfect, but the meat was way too salty. I used Morton coarse kosher salt. Does the coarse grain make a difference?? Should I cut down on the amount of salt or cure time, or both?? Also, if I want to do two loins at once, do I need to adjust the brine recipe??
Thank you for your help. All replies are welcome.