Pork loin - cut with the grain 1"x2" strips. Evenly coated with the following and refrigerated for 7 days. Smoked with red oak for 8 hours 145*-155*. The following is for 15 lbs.of meat.
10.5 tsp. kosher salt
7 tsp. cayenne pepper
14 tbsp. paprika
7 tbsp. garlic powder
7 tbsp. course black pepper
3.5 tbsp. ground white pepper
3.5 tsp. ground cinnamon
3.5 tbsp brown sugar
3 tbsp. cure #1
And since I had plenty room in the smoke shack - I also smoked 25 lbs of pork jerky.
10.5 tsp. kosher salt
7 tsp. cayenne pepper
14 tbsp. paprika
7 tbsp. garlic powder
7 tbsp. course black pepper
3.5 tbsp. ground white pepper
3.5 tsp. ground cinnamon
3.5 tbsp brown sugar
3 tbsp. cure #1
And since I had plenty room in the smoke shack - I also smoked 25 lbs of pork jerky.
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