Image and recipe from Billy B. Senior
"I tried a friend's
(Brad) recipe last week &
smoked it this weekend with cherry chips, it came out marvelous, very
do & tastes better than any I've ever tried.
& a couple of pics..
Took 56lbs of pork
loin (got at case price at Sam's Club) and trimmed off all fat on the
I then cut the loins in half so I could fit 1 whole loin per smoker rack
Coated with 1TBSP
of Sugar and 1TBSP of Morton's TenderQuick per lb of meat. (it's okay
to go a
little over on the cure, but don't underestimate)
Place halved loins
(2/bag) in a Ziploc bag with all the air squeezed out of it and place
fridge as close to 38* as possible
Flip the bags over
each day. Cure for a minimum of 7 days and a max of 10 days.
Take loins out of
bags and rinse in cold tap water.
Place in 30 minute
ice bath to extract some saltiness from cure. You can slice off an end
a loin and fry it up after that to see if the water needs changed and
30 minute soak is necessary. I found a single 30 minutes was fine with
at all detected.
You can place a
rub on at this time and let dry in the fridge or transfer directly to
Smoke at 220 -
225F for ~4hrs with 2oz - 3oz of wood (I liked maple, cherry and apple).
to 145F if you plan on cooking before you eat and 150F if you want to
like lunchmeat. We smoked to 150F but I always fry it a little anyway."