Curing a Pork Loin - Smoking Meat Forums
2012年11月17日 · 2 tablespoons dark brown sugar. 1 tablespoon minced garlic. 1 teaspoon onion powder. Mix the ingredients and fully cover the loin, then refrigerate for seven days, turning …
Smoked Cured pork loin is it right? - Smoking Meat Forums
2021年3月10日 · 0.8% Black Pepper. 0.6% Hungarian Paprika. 0.15% Garlic Powder. Mix together salt, Cure #2 and other ingredients. Rub the mixture into the loin. Place into a plastic …
Smoked and Cured Pork Loin with a Whiskey & Orange Glaze
2016年11月28日 · Smoke pork loin at 225 degrees using Apple and Hickory wood for 2 hours. After 2 hours increase temperature to 325 degrees and brush with the whiskey & Orange …
Cured smoked boneless pork loin - Smoking Meat Forums
2015年3月20日 · Smoke with your choice of wood (I like apple or cherry) at 150F for 12 to 16 hours, then turn the heat up to 200F until the meat is at least 156F internal temperature. It's …
Canadian Bacon Dry Cured (Step by Step) - Smoking Meat Forums
2015年1月15日 · First of all, Mrs Bear wanted some Pork Loin for her crock-pot to make Pork & Sauerkraut (New Year's Day). I wanted to cure the rest, so that worked out perfectly. I cut two …
Dry Cured Pork Tenderloin - Smoking Meat Forums
2015年11月21日 · Probed the others at 151*F and 150*F. Pull the rack out and set on the counter to cool down. 17:00: Put tenderloins on a plate, wrapped up and let rest in the fridge to mellow …
Lonzino Dry Aged Pork Loin - Smoking Meat Forums
2012年2月20日 · 1.5 Tbs brown sugar. 1 level tsp cure #2. 1 Tbs black pepper. 1.5 tsp garlic poder. 4-5 lb pork loin rinsed and patted dry. Mix all the dry together to make a rub. Place loin …
Cured pork loin for roast: dry or wet cure? - Smoking Meat Forums
2015年12月13日 · Fellows, I want to cure a boneless loin, then cold smoke for oven roasting. Would a wet cure be more appropriate? I am thinking dry cure will suck a lot of moisture out of …
Smoked Cured pork loin is it right? - Smoking Meat Forums
2021年3月10日 · The price of the pork loin is pretty low and you can still enjoy the cure you put on the meat safely by cooking it before eating. If you smoke it as you cook, it might end up a bit …
Boneless Cured & Smoked Pork Chops & Canadian Bacon
2013年4月16日 · Weigh proper amount of Tender Quick for each piece of Pork Loin (1/2 ounce---One TBS per pound). Rub TQ on first, trying to get it distributed evenly all over the piece of …