Liquid curing help.

[holysmokers]

I'm doing pork lion and it is thick 4-5" so I want to do a liquid cure so if anybody could help me for times and recipe and process it would be a big help. I looked in cure section and all I see is dry cure?  Please don't send me to the seimor site as I can't get on there. also I am using Bradley maple cure do I need to add my spices to it or just as is??

[tskeeter]

Holysmokers, this might give you a place to start.  I see this recipe is adapted from information in Michael Ruhlman's book, Charcuterie.  A resource worth having, if you don't already have a copy.

http://johndlee.hubpages.com/hub/How-to-Make-Canadian-Bacon-An-Easy-Recipe-for-Homemade-Loin-Bacon

[NorthShoreMN]

When I use the Bradley cures, or any other commercially made cures, the only thing I will add is garlic and pepper. NO Additional salt or sweeteners . They show a brine recipe on the container I have. 
If brine curing something thick I also inject some of the mix into the meat.