Holiday Loins

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Legendary Pitmaster
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Jan 18, 2020
Western Colorado
I make loin ham with an inspired recipe that supposedly came out of the Black Forest region. The spice combination is a little strange for ham as is the process, but the results are very much inline with holiday flavors and is delicious fried for breakfast, a real treat.

These loin pieces weigh about 2.5 pounds each. Cured with a simple dry rub for about 10 days.

1.75% sea salt
.25% cure #1

That’s it for cure.
After the cure I mix up the seasonings which is a sugar base and apply as much to the meat as will stick, cover every inch of the meat like a sugar donut. Then on to a wire rack in the fridge naked and smoke tomorrow. This allows the sugar to dissolve and the spices to stick to the surface. I will do a light trussing on them tomorrow and hang in the smokehouse to warm smoke to IT of 145*F.

Spice mixture:
200g cane or white sugar
40g white pepper
10g nutmeg
10g mace
10g cardamom
Mix well in a bowl. I used about half of this mixture to coat the 3 pieces of loin. The rest can be saved for another run.



Update tomorrow for smoke and a slice shot.
Last edited:
This looks very interesting. I've been playing around with different flavors on loins. What temp are you smoking it at?
In for the finish.
I love cured loin and make it very simple spiced. Others have requested more flavor including a Black Forest (my wife) varieties.
Can't wait to see the finished product.Just one of those things you know is gonna be good! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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