First time trying this and I can't screw it up. Cost>$30.00.
I bought a 4 lb fresh pork loin. See photo.
I've been all over Youtube etc but I can't find an actual recipe for the brine using nitrates. Not even sure where to find nitrates at this point. Maybe a butcher shop.
I'm not going to be smoking it. Just tie it up with butcher string then brine/simmer and end up with a cured ham ready to eat.
Have any of you done this? If so I could really use some advise.