Too Salty cured pork loin

Try Joe Ames,if nobody chimes in.

He is the best around on this kind of thing and a member of the forum.

http://www.theingredientstore.com/

What were you trying to do, get a cured loin or brine it?

Can you give me some specifics about how much TQ to how much solution (from the package). TQ is pretty potent stuff. I'm sure part of it is the 10 days. If it was too salty, cut you TQ in half.

Let me know some details and I'll help if I can.

Smokin'

Can you post the recipe you used? Very surprising that it was too salty but not pink at all.

May be able to advise how to correct, or try this recipe that I've used a number of times for pork loin:

Mild Cure for pork, beef, or turkey:

For 2lb meat, multiply to match your meat weight:

3 oz room temperature water
1 tsp phosphate (optional - I use Con Yeager Curaphos, their product 1287)
1/8 tsp sodium erythorbate (also optional, also from Con Yeager)
3/8 tsp pink curing salt: 6.25% nitrite (available from Con Yeager or many other suppliers)
1 Tbsp kosher salt
2Tbsp dextrose or sugar

This could be simplified to use grocery store ingredients, altho it won't be nearly as good:

3 oz room temperature water
1 Tbsp TQ
2 Tbsp sugar

I inject this solution into the loin using one of those plastic injectors, then refrigerate for a week or so before smoking. Depending on how smokey you want it, smoke at a low temperature for several hours, then raise smoker to 175F or 200F and smoke until internal meat temperature is 160F.

Recipes on TQ package I think are extremely salty. Maybe they want to sell more TQ