Started on 01/04/12
Brought all I ingredients for curing brine to a boil. Completely cooled before adding loins to a non reactive container. Container's an appropriate size so that there's no overlapping. Weighed down with ceramic plates to make sure loins are completely submerged.
01/07/12
Flipped the loins in curing brine. Loins have appropriately gotten more firm.
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