I just put some ham in the fridge to cure. Fresh whole pork loins are on sale for $1.99lb. I bought a 10lb loin and cut it in half to make it easier to handle and fit on the smoker. 9oz Morton tenderquick cure, 2 handfuls of brown sugar, and a handful of cracked black pepper. Laid out the loins in a tall kitchen garbage bag and rubbed the cure all over both pieces and into the fridge. These will stay in the cure until Wednesday. I'll rinse them off, dry them, and coat generously with butchers black pepper. On to the smoker at 225F until meat thermometer reads between 150-155. Usually about 1 1/2 to 2 hours. Ready to eat or cool and slice for sandwiches. Great to slice thick and eat like Canadian bacon for breakfast. Easy, cheap, and really good!
