Canadian bacon cure underway, but.....

[SoCalBuilder]

I've got 8+lbs. of pork loin, in four pieces, curing in the fridge. Saturday will be a full week of cure. Are there any signs to look for to let me know that the cure is complete. I'm using Hab's recipe, but while looking for this answer, I read Mallard Wacker's recipe for the maple canadian. Since I have four piece to play with, I'm thinking of doing the maple syrup or crystal rub on a piece. It's going to be a long week :'(

[BuyLowSellHigh]

Signs ?  Well, there's no definitive mark that I know of which will indicate that it's done.  Some indications that the cure has proceeded well are firmness of the meat - it will feel significantly firmer than raw meat, especially on the ends.  When I brine cured that brisket flat for corned beef, before the cure it would bend in half and stay there.  After the cure there was no way it would stay bent - it resisted the fold and if I took my hand off would snap back flat as fast as I could bend it.

The general guideline or rule for a true dry cure is 7 days per inch thickness, but that is in one direction.  With a loin you're applying from all sides equally and you have a high surface area to volume ratio, so that time is a bit more than  halved.

Basically, you're running on experience of those who went before you, i.e., the recipe.  When you cook it it should show a uniform pick color throughout, and then you know you got it all.

[KyNola]

SCB,
If you measured the cure mix to correspond to the correct weight of each piece of pork loin and placed the loin pieces in a zip lock bag, each one by themselves with the air burped out as best you could and turn the bag over everyday for 7 days the loin should be properly cured.  The loin should feel distinctly firmer than when you put the loin in the bag.

Relax and take a breath.  We're not doing rocket science here.  Not splitting an atom.  Just making Canadian bacon.  Pretty simple process.

Have fun making your Canadian bacon.  Let us know how it turns out.

 

[Smokin Soon]

It is really hard to mess up, only one time did I have an angry loin that did not cure on one side. It looked a little funny, but the taste was still wonderfull. Just have to find your tastes and go with it. I do 2 30 min
soaks cause I do not like it so salty. It's gonna be good no matter what you do.

[Habanero Smoker]

Firmness is a good sign, but not all cured meat firms up as you would expect. For pork loins, I use a general guideline of 2 day's per inch of thickness, there is no skin, and very little fat to slow the curing process. Most loins are between 2 - 3 inches so I average about 6 - 7 days (6 days more often then 7) for them to be fully cured. If you have the right curing temperature 36°F - 40°F, then you should be alright, by using time. The farther you go below 40°F, the slower the curing time. Once you go below 36°F the curing actions slow to a "crawl".