Just got through rubbing down about 6 pounds of pork loin that'll be Canadian bacon in about 3 weeks. I prefer the dry cure, I tried brining once with no success at a good cure. I'm used to doing pork bellies as dry cure and I guess I'm just used to the dry cure more. Anyways, equal amounts of TQ, brown sugar, and half the amount of garlic powder for the meat. I was in a hurry and forgot to take pictures but will do so when I take them out to smoke so there's a before and after.
sounds like a great project is well on the way
The joys of prepping and smoking!
Looking forward to the pics! ;)
I also prefer using a dry cure when curing meats. I'm not sure how you measured the TQ, but it should be 1 tablespoon per pound. In any case, it shouldn't take 3 weeks to cure. The loins should be fully cured at 6 - 8 days.