Bradley maple cure

[stuper01]

How long should I brine pork loin in the Bradley cure?  I have used pork loin cut into smaller pieces.   8inch long by about 3inches thick.

[Habanero Smoker]

Hi stuper01;

Welcome to the forum.

Bradley has published a curing/cook book in PDF format. Scroll down to mid-page you will see the link. I believe they have instructions for curing/cooking a loin; or at a minimum will have full instructions on curing times.
Bradley Cures & Recipe Download
It is a about 57MG to download.

[mikecorn.1]

Welcome to the forum!


Sent from my iPhone 5 using Tapatalk

[stuper01]

Thanks for the warm welcome... I am hooked!!!

The thing is, the recipe shows for brining in the dry method.... Where I have decided to go with a wet brine... Do the same rules apply for the method I have used?

[Habanero Smoker]

Sorry, I never took a close look at the recipes. The brining times are different; generally shorter then using a dry rub. Using a dry brine works well when I cure pork loins, it is my preferred method to cure loins.

I don't have a clue what percentage of cure they have in their mixes. As a dry cure the measurements they use are the same as Morton's Tender Quick for sausage, but for whole muscle and as a wet brine their measurements are very different.

I would either send an email or give them a call.

[stuper01]

thanks!

[Gafala]

When I did my pork loins recently I let them cure for 9 days and they were about 2 ¾ in thick, but I didn't use the Bradley Maple Cure.

[stuper01]

Well, what do you guys think?

[SiFumar]

Looks almost perfect!  Be perfect if it was on my plate! ;D