I "cured" a half of a pork loin for 6 days with 1 tablespoon of Morton's tender quick per pound of meat. Rinsed, soaked for an hour and rinsed again then put on rack in fridge overnight to allow a "pellicle" to form. I threw on the Weber Bullet smoker today with some applewood. Great stuff to go with farm fresh eggs! Kinda like a canadian bacon.
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