Homemade Sausage Making

I am going to make Chuckwagons pork loin, Canadian bacon. I will do the brine but I am wondering what the solution is, in the package it comes in. Purchasing the loin from Sams Club

You bought a loin that was pumped? I would apply a 2% salt and .25% cure #1 and any flavors you want dry and put it in a zipper bag for a couple of weeks turning it every day or two. It has aready had 10 % water and other stuff added.

I'm thinking Grasshopper bought a whole shrink-wrapped raw unpumped pork loin, probably weighed 7-9 pounds. I usually get mine for $1.99lb, in fact Safeway has them at that price this week. I like to cut them in half, follow CW's brine recipe, shoot them up with 5-6 ounces of brine, then cover them in the rest of the brine in the fridge for five days. Rinse 'em off, smoke 'em to 150°, yummy every time. A little" Maplene" thrown into the brine solution adds a nice touch too, got hep to that stuff awhile back from one of Col. Big Guy's posts. RAY

Yaaaaay! Sawhorse for president!

Now that the papal vacancy has been filled I could be tempted. RAY