Pork loins

(1) Boneless pork loins and loin ends if not heated or refrigerated shall be cured for a period of not less than twenty- five days at a temperature not lower than 36°F, in accordance with one of the methods set out in subregulations (2), (3) and (4). (2) A dry-salt curing mixture containing not less than 5 pounds of salt to each hundredweight of meat. (3) A pickle solution of not less than 80 degrees strength (salometer) on the basis of not less than 60 pounds of pickle to each hundredweight of meat. (4) A pickle solution added to the approved dry-salt cure provided the pickle solution is not less than 80 degrees strength (salometer). (5) After removal from cure the loins may be soaked in water for not more than one hour at a temperature not higher than 70°F, or may be washed under a spray but shall not during or after the curing process be subjected to any other treatment designed to remove salt. (6) After curing the loins shall be smoked for not less than twelve hours and the minimum temperature of the smokehouse during this period shall not be lower than 100°F, and for four consecutive hours during this period shall be not lower than 125°F. (7) After the treatment set out in subregulations (1) to (6) the loins shall be held in a drying room for a period of not less than twelve days at a temperature not lower than 45°F.