I grabbed a 9.25 lb pork loin the last time they were on sale.
Rinsed and patted dry
Cut it in about half and made 2 kinds. Measurements are PER POUND of meat.
First one:
1 TBSP Tenderquick
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
The second one:
1 TBSP Tenderquick
1 tsp "Roasted Garlic & Bell Pepper" seasoning blend
1 tsp Cavender's Greek Seasoning Blend (salt free)
1/4 tsp Red pepper flakes.
They cured about 10 days, I flipped them over every couple of days.
I rinsed throughly and then soaked in fresh water in the fridge for about 2 hours
I sprinkled the 1st one with some cracked black pepper and the second one with a little more roasted garlic blend. They sat out to dry a little while while the smoker warmed up
Smoked at 150 for the 1st half hour then at 200-220 until an internal temp of 160 was reached. I took it that high so I could sliced and eat without the need for recooking/frying
After a day or so in the fridge I pulled out the meat slicer
Look like I am stocked up for a while
Rinsed and patted dry
Cut it in about half and made 2 kinds. Measurements are PER POUND of meat.
First one:
1 TBSP Tenderquick
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
The second one:
1 TBSP Tenderquick
1 tsp "Roasted Garlic & Bell Pepper" seasoning blend
1 tsp Cavender's Greek Seasoning Blend (salt free)
1/4 tsp Red pepper flakes.
They cured about 10 days, I flipped them over every couple of days.
I rinsed throughly and then soaked in fresh water in the fridge for about 2 hours
I sprinkled the 1st one with some cracked black pepper and the second one with a little more roasted garlic blend. They sat out to dry a little while while the smoker warmed up
Smoked at 150 for the 1st half hour then at 200-220 until an internal temp of 160 was reached. I took it that high so I could sliced and eat without the need for recooking/frying
After a day or so in the fridge I pulled out the meat slicer
Look like I am stocked up for a while
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