Dry Curing Pork Loin

[grandsire02]

I want to have a go at dry curing and wonder if anyone can point me in the direction of a suitable recipe or recipes for curing a 1kg cut of pork loin.

[captain wassname]

Dry curing is a simple process
You need some cure#1 which should be used at 2.5gms cure per kilo of meat. next ingredient is salt which would be between 15 and 25 gms per kilo. and then sugar which is normally 10 gms per kilo but may be used in sweet cure bacon up to 30 gms per kilo.
Sugar may be in the form of dark sugar,honey,treacle,maple syrup etc.
It is also possible to smash up spices,the most popular are peppercorns,juniper and cloves..
Not really a lot of advice but bacon making is a personal choice.Abit like home brewing and probably need to start with a 2%salt 1% sugar and experiment from there.

Jim.

[grandsire02]

Thank you for the information. How long should the meat be left in the cure?

[captain wassname]

Sorry 1 day for every half inch thickness plus 2 days.
Rub the cure in and wrap in clingfilm and place in a tupperware box(In case of leaks) turn it over every day or so
You cant overcure with this type of cure.

Jim