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Thank you very much Chris,redzed wrote: There will be a difference in the amount of moisture which will come down to a matter of preference. However, since this is a dry cured product, dry curing is the more standard method. And equilibrium curing is really the way to go. For one thing you cannot over salt or under salt, all you need to do the first time is to use 2.25% salt and .25 curing salt which will amount to 2.5% salt. See how that suits you, and the next time you might want to adjust the salt up or down slightly. The beauty of it is that you can leave it curing in the fridge for 2 weeks or 4 weeks and smoke it when ever you have time.
Buying a +/- 3 lbs Pork Loin this week then get the equilibrium cure going. In about 3 or 4 weeks I'll find this thread again for an update