- May 9, 2010
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- 426
just curious if you could cure a pork tenderloin using Pop's brine and then smoke it like normal? If so, what kind of flavor profile does curing give? I know with turkey it's gives it more of a ham flavor. And if this can be done, how long would it stay in the cure brine? Would you still use the 1 tablespoon per gallon ratio? Thanks!