Today I removed the loins after cold smoking it a week. I dry cured it for about 8 days, put it a cold water bath for 5 hours the added my coating. I use a little brown sugar syrup(I just boil it) a thin coat make it sticky to hold my black and red pepper. Everyone was pleased and began eating it before I could package the stuff. I just gave up and Had a cold beer.
The pictures look a little yellow, it's purely the lighting.
The inside was nice a red and uniform in color and texture. There is a slight yellow ring, but this is not from the smoke. Someone gave me a flavored curing salt(which I don't really like) but I tried it anyway. I don't really like commercial spices or additive. I could not tell what flavor it was.... but I don't think I use it again.
Edited by BrianKinlaw - 12/13/14 at 12:21pm