Curing Boneless Pork Loin or Canadian Bacon

For dry cure, use 2 heaping tablespoons of Tender-Quick for each pound of meat. Rub the Tender-Quick on all surfaces. then put the meat in a plastic bag and tie the open end. Place in a refrigerator not over 45F. allow to Cure 5 to 7 days. When curing time is up, remove the meat from the bag, wash then dry and the meat is ready to use. For brine cure. Mix 1 cup of Tender-Quick to 3 cups of water. Place the boneless loin in a container, then pour enough brine over the meat to completely cover it. Place in a refrigerator not over 45. allow to cure 6 to 10 clays. When curing time is up, follow dry cure directions above. This cut of meat. when cured may be Sliced and used as Canadian Bacon To make it really look like Canadian Bacon, roll the cured piece in some yellow corn-meal.