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Morton's Smoke Flavored Sugar Cure for Pork Loin

post #1 of 3
Thread Starter 

Hello All,

 

A friend of mind used Morton's Plain Sugar Cure this summer to inject and cure a pork loin for 3 days prior to smoking and it turned out great. I am wanting to do the same for Christmas Eve dinner, however, the store only store I could find that carried it locally had the Smoked Flavored version. Any one have experience with this cure? If so, if I were to use it as a brine/cure then smoked it, would the smoke flavoring be too powerful? If so, I can order the plain online.

 

Any help would be appreciated. Thank you.

 

Brett

post #2 of 3

I've used it to make pork chops no smokey flavor at all.IMO http://www.mortonsalt.com/recipes/RecipeDetail.aspx?RID=44

post #3 of 3
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