The process is simple but takes a while and requires close attention to temperature. You may as well do about 25 lbs. as a minimum to make it worth your while.

Contributed by:
Smoky

Trim the boneless pork loins and cut them into 12-14" lengths and chill to 34 degrees in the center.

For 25 lbs. make a brine as follows:

    2 lbs non iodized salt
    1/2 lb. sugar
    1/2 oz. saltpeter (potassium nitrate)
    Dissolve in 3 pints of water

Place in a non reactive container large enough to contain the meat and 1 1/3 gallon of water --this includes the 3 pints above. The water should cover the meat by at least an inch.

The water must be no higher than 38 degrees F. Using 8 pounds of ice and 3 pints will produce the proper amount of water and temperature.

A sterile weight -- a ceramic/porcelain plate weighted with a gallon jug of water will work -- should be placed on top of the meat to hold it down. No part of the meat should be above the water.

Maintain the the temperature between 34 & 38 degrees for 3 weeks. On the 5th and 15th day, remove the loins and stir the brine real well. Return the loins oriented oppositely from their original position. After 3 weeks, remove, wash well under warm running water, then wipe dry. Store in a cool dry storage for 2-4 days. Then rub well with fresh yellow corn meal.

This can be eaten at once or stored at 34-40 degrees for weeks.

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