Smoking cured meat calibration ? Urgent

I am trying to make some smoked cured pork tenderloin but the problem is i have 20 days left .. is there any possibility to dry cure and smoke it within 20 days ? I have both

Cold and hot smoking room .. how can i speed up the process ? Any sites for further reading ? Thank you

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DiggingDogFarm_65362

There a couple easy ways to do it.

Equilibrium brine w/injection.

Combination cure (dry cure and brine) - Dry cure on the outside with brine injected.

Inject as evenly as possible.

Padurescu_Vlad_49119

How can i predit the saltiness in this manner ?

lfmichaud

For the equilibrium brine compute the % of salt you want. Make your brine so that the % salt of the meat plus brine is your target. Make a lot of brine injections in the meat. Wait a few days. There is no easy way for the combination cure. You need to have a lot of experience.

Padurescu_Vlad_49119

I finally understood that

thanks a bunch