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I was using the following recipe...
http://lpoli.50webs.com/index_files/Can ... on-Len.pdf
I was wondering if I could put 2 loins in the same tub? Would I just double in brine?

I'd just inject the two loins (at 10%) from the one lot of brine.

Phil

The truth is I need more brine to cover to loins.
Also, should I tie up the loins with string like the pic?

Do I make up the amount for each loin then add enough to cover and pump each at 10%?
Also, I noticed that the calculations on the recipe aren't correct. For example, the cure #1 @0.29% is 6.58 not 5.8 as stated.

Obviously, none of us can answer for Len Poli. But he's a master at what he does as far as many of us are concerned. Len's metric figures will be the accurate ones. Percentages and Imperial weights will be less accurate: USE THE METRIC ONES.

Pump each loin at 10% of its weight. If one weighs (say) 2500gm: Inject it with 250gm of Len's cure. Do the same with the other - (say) it weighs 3080gm: Inject it with 308gm of Len's cure. You get the idea?

senorkevin wrote:The truth is I need more brine to cover to loins.
Also, should I tie up the loins with string like the pic?

Use a smaller container and turn the meat regularly, or make two separate cures and put the meat into two separate containers.

I get it I was just wondering about the brine level covering all the loin

No problem. I look forward to seeing the results.

I think the amount of cure #1 in that recipe is to low.. I'm a little rusty at calculating the ppm but I remember chatting about this a long while back.

Here's the link;
viewtopic.php?f=17&t=7039&p=61443&hilit=poli+ppm#p61443

Is there not a way that I could...
Place loins in tub
Cover with water
Remove water and weigh
Calculate amount of cure, sugar, salt and liquid smoke needed

Yes, there is. That's what the calculator on the tutorial is for:

viewtopic.php?f=16&t=4862

Phil

There are four FAQ curing threads in the FAQ section that are all well worth reading.

Cured and now smoked. I tried a piece and it is very salty or not sure if it the liquid smoke.
Would I be able to lower the salt level or I do I have to follow the recipe to the T?

Hmm. 67 hours between original post and last post announcing the product cured, smoked and complete through tasting. 42 hours between penultimate post and last post.

The recipe says cure for 3 days

I had already tried this once with 1 loin bit was wondering if I could use 2