back from trip to small town country market, found two things Morton Sugar Cure 2 1/2 lbs/ 100 lbs for mild cure repeat 2 times at seven day intervals for full cure repeat 3 times then equilibrate for 20 days in fridge. This was for ham and includes a spice packet. Also found Morton Tender Quick with the usual instructions which would be better for the pork loin I want to do 1/3 bacon 2/3 pork chops
Though they may have different recipes printed on the back of the packages, Morton's Sugar Cure, Smoke Flavor and TQ are measured the same way for curing. They are interchangeable in recipes, though if you add sugar to your TQ recipes you may want to cut down a bit when using the Sugar Cure.
Here are a few recipes that are on the Morton site.
http://www.mortonsalt.com/recipes/RecipeCategory.aspx?CID=6
Good advice Hab. Roger, let us know how it works out.
-Brian