brining time

[Piker]

I have 4 pieces of pork loin in the frig and was wondering how long I should leave them before I start smoking them. They are about 4in wide 6in.long and 2in. thick and weigh just under 2lbs. Thks Dave

[Gizmo]

May depend on your purpose for brining.  Is this a true brine or a marinade?  For example, are you brining for something like canadian bacon?

[Piker]

It is a dry brine rubbed on for canadian bacon. My first time trying it. thks dave

[Gizmo]

Super, you will want them to cure for about 6 days for canadian bacon.  Here is a link to the canadian bacon post by Habanero Smoker.  I have used his recipe many times and it always comes out great.

http://www.susanminor.org/forums/showthread.php?t=311

[Piker]

thks for the quick reply. I was unsure because of the thickness of the loins. New to the forum and will have to read lots of old posts and probably will have a lot od questions answered.

[Piker]

Just took out the can. bacon this morning, tried a peice right away was very good. Fried some up with eggs and homefries for the wife and me for breakfast.I am not used to smoked foods so even tho I smoked it very lightly it will be a little while to get used to. I will try experimenting with diff flavours and see what happens my friends love it.

[West Coast Kansan]

Not to worry Piker,  It will mellow in flavor with time. Many smoked foods are at thier strongest right out of the smoker... Take Care,