Prep 120 hrs
Cook 4 hrs
Sugar Cured Pork loin for outdoor smoker
- 1 whole pork loin
- 1 lb hickory chips
- 1 1⁄2 cups tender quick, cure mortons
- 1 cup brown sugar
- 1⁄8 cup cracked black pepper
- 2 ziploc bags
- rinse pork loin, then place one of the garbage bags in the other open them both as wide as possible place the loin inside the bags, mix the cure rub together pour over the loin making sure to get a even coat on the whole loin, then tie the bags in a knot and place in the fridge for 5 days, after the 5 day period is up then wash the loin clean, place in a smoker or pit with chips poored over the fire source cook at 220 degrees for 4 hours or the desired internal temperture of 150-160 degrees, remove from heat source wrap in foil or cover for at least 30 minutes before serving slice to desired portions it will never be dry if you follow these directions and it is even better on a roll or bread the next day.
I am terrified about people suggesting that people who do not know anything about curing meats use salt only. Canadian Bacon should use some Cure #2 or you risk killing yourself with botulism. Sure, some experts use only salt, but they have, literally, generations of experience behind the. The US government requires actual cures. And the fear of danger from the cures is mostly unfounded after several weeks of curing the cure chemicals will have turned into a gas, nitric oxide, and left the meat. Plus, the amount of cure needed is grams, not ounces, and most of that is plan salt.