I recently cured a pork loin in Morton Tender quick (my first) and then smoked it to 160. I used a large bulk vacuum container for the curing. The smoke was great but the loin was way too salty. I did it in a liquid cure according to the directions on the package. I let it cure in the brine for about 14 days instead of the 6 to 10 as stated on the package. I did rinse it in water for about 30 minutes. I also expected the loin to come out looking red throughout like ham but it did not. Any suggestions/observations would be appreciated.