Got a deal on pork loins a while back. I cut one and cured for about a month and have it in Umai bags now in the back fridge until it loses 40 to 45% of its' weight.
I had an extra one I left back there and finally decided to try something different, I cut a few chops off the end for dinner and cut in half then trimmed the fat and silver skin. Mixed up my Canadian style bacon mix for each piece. Sealed them up and into the fridge for 2 weeks turning everyday or so. Then I took out of bag and rinsed well and dried off. For some reason I started cutting it across the grain instead of my usual with. I did taste it as I cut it and it was not salty. I mixed up some seasoning and sprinkled both sides and then layered in the plastic container and in the fridge over night, put in the dehydrator the next morning at 160° and it took about 7 hours.
Turned out pretty good, a bit of sweet behind the heat,needed more salt though for me. Texture was different but then I did cut it the opposite of my normal way and still not sure why i did that. I left it in the dehydrator over night then bagged it up then next morning, as it seems to equalize the moisture some. I had thought it would turn out more ham flavored but it really didn't.
If I do this again I will either EQ cure with 3 to 3.5%salt and .25% cure 1 or add more salt to the cure mix. Thought about cutting back on the brown sugar but I kind of like that bit of sweet, it is different than what I normally make, in I don't add sugar to my usual ways.
When the weather gets better and I can get a smoker set up outside I will put it in one of them and try it .
Cure Mix.
1T Morton Tender quick per pound of meat.
1.5T Dark Brown Sugar per pound of meat
I had a bit over 3 pound in each piece. Used 3T of TQ and 4.5T DBS
Seasoning mix
2t Chipoltle powder
1T Fine Black Pepper
1.5T each Garlic Powder and Granulated Onion ( was out of onion powder)
