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.