Pork loin

[Charlie Fry]

Hello all, my 1st time trying Canadian bacon. I dry cured two pork loins 2lbs and 4lbs both in separate sealed bags for 12 days turning daily. I used the digging dog calculator. this morning I removed them from the bags to pat dry and they seem alittle slimy/sticky. Is this normal? they look and smell good, fat looks nice and white. are they ok to smoke tomorrow? I just want to be safe, thanks for any help.

 

[timothy]

A little slimy/sticky is normal , part of the curing process. Smells and looks good? Rinse them and let them dry overnight in the fridge on a rack over a sheet pan and recheck in the morning, I think you'll be alright.

 

[Charlie Fry]

Thank you for your response Timothy, I'll give it a go in the morning.

 

[Jonas-Switzerland]

Maybe its already on. Quick tip for checking the seasoning when brining: cut a piece off and fry it in the pan. There you can safely check the salt content

 

[timothy]

I hope it turned out ok. I usually only do wet cures maybe a handful of dry cures but for those I use the High Mountain seasoning.
For wet cures I follow this.

Pops6927's Wet Curing Brine

real simple curing brine: for every 1 gallon of water, add: 1/3 - 1 cup sea salt (depending if you're on a lo-salt diet) 1 cup granulated sugar or Splenda174 1 cup brown sugar or Splenda174 brown sugar mix 1 tbsp cure no. 1 pink salt stir thoroughly until clear amber color, pour over...

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