1 cup sugar, 1 cup brown sugar 1 cup salt

ClayBBQ

And * tablespoons cure on 8 lb pork loin. Sitting in plastic wrap and all that stuff for 5 days. Should I cook until 145 and move on? Any ideas?

Harry Nutczak

ClayBBQ · Posted: Tue Oct 29 13 7:36 pm Post subject: 4 tablespoons of Tenderquick

It feel pretty solid in the fridge. I unwrapped it and put some syrup on it and wrapped it back up again. I hate using cure.
Can it be saved?

ComradeQ · Posted: Tue Oct 29 13 9:35 pm Post subject:

Agree with Harry, that is 2 cups sugar and 1 cup salt with how many tbsp of cure? Cure #1? Personally those amounts are far to large for an 8lb loin, you need to reduce the sugar and salt dramatically! And like Harry says, the cure level is an unknown from what you posted ... can you clarify what cure and the amount used? At those levels I think you will end up with something inedible and depending on how much cure, possibly unsafe. There are many good tried and trusted recipes on this site for curing bacon (belly or loin or even buckboard with butts) and you should browse through and get an idea of the levels of salt and sugar and cure used in those. Too much cure can be potentially dangerous and while you may possibly be able to eat it without any problems, the potential for increased levels of nitrosamines can have long term health effects as they are known carcinogens.

ComradeQ · Posted: Tue Oct 29 13 9:50 pm Post subject: Re: 4 tablespoons of Tenderquick

ClayBBQ · Posted: Sun Nov 03 13 4:52 am Post subject: Came out pretty good!

I soaked the meat in water and a little vinegar refreshing the liquid every hour. Did that about 5 times did a fry test. It was so good my wife even liked it and she hates salt more that anything.
Put it in fridge over night smoked it to about 145, let it rest and sliced it thin put about 6 pieces per baggy and ready to go!
I will alter future recipes, I think I was thinking about the gravlox recipe.