Well, I got me some Supracure and a pork loin last Friday.
Come 09:00 the same day she was weighed, rinsed and dried off.
The cure was weighed out at 5% weight of cure to weight of meat.
Approx. half of this cure was rubbed into meat (forgot to grab some thin rubber gloves so raided Mrs LM's hair colour boxes....) - all over inc. any folds, flaps or loose bits (the meat not the hair box things)
This was then put into a lidded Tupperware with another lid placed underneath so it was slightly elevated in the fridge.
Next day, Saturday, I took the tupperware out of the fridge and drained a fair amount of liquid out and re rubbed the meat with a bit of cure then put it back it back in the fridge - I repeated this until the cure ran out.
(each day the liquid was less and less until nothing)
I then left the Tupperware in the fridge (just left it alone, no peeking, poking or other molestation) until midday today (23.06.11) where I removed the meat and gave it a good washing under the cold tap and then a good drying with a clean tea towel.
Then, it went onto a baking pan with a raised grill so air could circulate around the meat and it's back in the fridge until about 20:00 tomorrow (24.06.11) so it can dry out properly and the pellicle can form.
It will then go on the E20 overnight with a load of oak dust in the CSG.
I'd like to then leave it until Sunday (26.06.11) to allow the smoke flavour to develop and relax with the meat....but this won't happen for two reasons -
1) I'm a greedy S*d
2) I have to go into work and check some release processes in the AM
Anyhoo, here are some pics of it "As Is" ie; green - I'll post more once it's been smoked.....Enjoy!