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Smoker | |
| trimmed pork loin Basic cure of salt at 1.5%, cure #1 at 0.25% and sugar at .75% (Click Here) Optional some maple syrup and pepper, you can also substitute maple sugar for the sugar. | |
| Do normal EQ method Remove from fridge, rinse well Put back in fridge overnight on a drying rack uncovered Smoke (apple, maple, pecan) at around 180-200 degrees until internal temperature reaches 140-145 Allow to cool and place in fridge overnight Slice, you can have raw, pan fry or just heat | |
Excellent | |
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