used 1 cup TQ, 1 cup brown sugar, small amt of some assorted spices and some maple syrup-a big squeeze. soaked it for six days in the fridge. then soaked in fresh water, 2 different batches to pull out some salt probably 10 hrs. then into the 055 till 165, which is what is was when I woke up. foiled, rested 4-5 hrs, till I woke up again.
the color of the meat is hammy, but it is dry and not salty at all, not enough salt. didn't use a rub or inject, figured 6 days would be salty enough. It is so bland I may just throw it away, or feed the dog. it is edible, it is not bad, it just isn't near as good as a store bought ham. don't know where I went wrong. used pecan only 1-2 small pieces, at 225 degrees. the brine did float an egg but I was suprised at how not very salty it was.
on the other hand, my other post about the freezer went out, I went ahead and immediately threw the meat in the smoker. it looked good, smelled normal, was 47-48 degrees. and as the freezer is probably well insulated, probably had been thawing for days. But, I know that during deer season I have hung deer on days that the temp was getting close to 70, and have even had maggots get on the meat once and I just cut that spot out and all was well,sooooo....I took the pork loin out of the smoker first cause it got up to like 185 before any time at all. foiled it, rested it and then tried it. .......and then tried some more, and some more and it was great. couldn't stay out of it. ate almost one side of loin-it was a small loin- that day. didn''t let anyone else eat any due to the risk. didn't get sick or any problems at all, when the rest of the pig was done, took it to about 195 and pulled it and ate some of it and it was good. froze it all for now.
worked out ok