I am a newbie to curing meat and I'm not sure if it was done correctly.
I used a cure recipe from the Hungarian smoked pork loin and I did use Instacure/Cure#1. That doesn't contain nitrates.
Im had it in the cure solution for 10 days, then I had it hanging in cold smoker for 3...
Kevin and I traded stuff awhile back.. Well, maybe a few years back... time seems to run amok anymore... He got some weird spices and I ended up with some lovely stretch netting....
It seems meat prefers to be tied up when smoking.... So this loin was whispering my name the other day when...
Let me start out by first saying I am no pro. I just started in this journey last year, and am starting to love it! Yesterday I bought a pork loin rib half roast. I seasoned it with a basic home made rub. Let it sit in the fridge over night. Today I fired up the propane smoker to 265F (only...
Coffee Infused Smoked Pork Loin
The Rub Recipe:
1/2 C Brown Sugar
1/2 C Paprika
1/4 C Black Sea Salt
1/4 C Chili Powder
1 TB Pepper
2 TB Old Bay
1/2 TS Ginger
Rub all ingredients (proportions to taste) on the pork loin. I set...