Wade, many thanks for your reply. You are correct, I purchased my Supacure from Weschenfelder and followed their recipe for the quantities. I did also add a little caster sugar to the cure mix as I read it helps. I have my loin in a Pyrex dish sat on two small dishes so as to keep the brine away from the meat, hoping this would make a true dry cured product. I have also basted the meat each day with the brine run off whilst I have been turning it. I will see how this turns out but may look to add some further ingredients as you suggest for my next bacon joint.
Thank you for your guidance, it's appreciated.