NOT KNOWN FACTS ABOUT SMOKED BACON WRAPPED PORK LOIN

Brine the Pork Right away: Squeeze as much air out with the zip-prime bag and seal tightly so the pork loin is totally submerged in the brine solution. Refrigerate for a minimum of 8 hours or right away.As for your length of time, I'm going by the thickness of your meat I am Dry curing, and 8 days will be fine if the belly was a lot less than 2" th