I took about 15# of boneless pork loin and using Bearcarver's method with the TQ and brown sugar, I rubbed the 4 pieces and bagged each, left in the fridge for 13 days, took out and rinsed and dried, taste was very good I smoked it the next day with Apple chips in my cookshack which works well at making smoke at lower temps, at 130 for about 7 hours until I got home from work. I them upped the temp to about 170 and left it come to about 145-147.
One of the 4 pieces I did not use the brown sugar in and it had a more distinct salt taste, so if you want a slightly saltier taste as I was hoping for when I did the dried beef, cut back on the brown sugar or leave it out all together.
the guys at work ate about a pound of it in no time and one of my customers hid what I gave him from the others at the garage.
It came out great A BIG THANKS TO BEARCARVER AND ALL OF YOU FOR SHARING ALL THE NEEDED INFO TO MAKE IT GREAT.
One of the 4 pieces I did not use the brown sugar in and it had a more distinct salt taste, so if you want a slightly saltier taste as I was hoping for when I did the dried beef, cut back on the brown sugar or leave it out all together.
the guys at work ate about a pound of it in no time and one of my customers hid what I gave him from the others at the garage.
It came out great A BIG THANKS TO BEARCARVER AND ALL OF YOU FOR SHARING ALL THE NEEDED INFO TO MAKE IT GREAT.
