Cured pork loins

[Papa Bob]

I have two pork loins 19.5 and 19.75 lbs , 4 inches around am going to cut each in half for 4 pieces of pork my question "which I should know" how do I calculate the amount of cure salt and water is it the same as one piece the calculator says 32 liters of water?? I can't put them all in the same bucket if I use an ice chest and not cut in half thanks Papa Bob

[Huskee]

You'll need to figure out how much water it will take to submerge each piece, and enter that into the calculator (along with the meat's weight, shape, and diameter), and do each piece seperately that way.

[Papa Bob]

Hi Husky, I can't put them all together in one vessel like a brine bucket or ice chest

[Papa Bob]

I just reread the article on curing and I still a little confused if I want to add maple syrup to the cure do I add a cup of maple syrup and subtract a cup of the water in the cure

[STEbbq]

You can’t put them all together because the cure is not going to penetrate consistently. Or you’d end up with like a month-long cure which invites more problems. I usually size my meat so I don’t have to cure more than one week and use multiple containers. Huskee is right that you need to run the calculator 4 times to size for each piece of meat.

[Huskee]

I recommend you use 4 containers, not put them all together. Sorry I know that makes it far less convenient, but that's safest thing to do.

[texastweeter]

Or dry cure.

[Papa Bob]

Okie Dokie Fanokie, thanks all for the info I will have to refigure my plans appreciate the help and now to rearrange the outside ice box

[Papa Bob]

Can I keep them whole and just use two different containers the meat lugs I have can hold one whole loin and I can stack them and fit in the ice box