- Pork Loin, trimmed of all fat
- 1 tablespoon of Morton Sugar Cure per pound of meat
- 1 teaspoon of sugar per pound of meat
Rub seasoning into meat.
Place in food grade bag.
Place in refrigerator 3 to 5 days, turning occasionally.
Remove from bag and refrigerate uncovered for 24 hours.
Smoke over indirect heat at 200 degrees until internal temperature reaches 160 degrees.
Mix sugar and sugar cure together.
This is 5 pounds of pork loin, so 5 teaspoons sugar and 5 tablespoons Morton Sugar Cure.
Rub cure into pork.
Place in food grade bag. Store in refrigerator 3 to 5 days.
Rinse off salt, pat dry, and place in refrigerator 24 hours uncovered. As the meat dries it will develop a pellicule. This will give a surface for the smoke to adhere to.
Grill over indirect at 200 degrees for 4 hours or until internal temperature is 160 degrees.
Make a foil packet of wood chips and place over heat source. Poke holes in top of packet. You will need to replace packets during smoking.
Morton Sugar Cure is a product for home curing. It can be found it most grocery stores. It contains salt, sugar, propylene glycol, and sodium nitrite.
- Slice a small piece from end after curing 3 to 5 days. Fry in skillet and taste for saltiness. If it is too salty soak in clear water for 30 minutes.
- Do not use more sugar cure than recipe calls for.
- Loin can be cooked in oven if you prefer.