found some recipes on line, but settled on Tender Quick(Mortan), brown suger, onion powder, garlic powder, and black pepper
rub it all in and put in large ziplocks in fridge for a week or 10 days, rince, soak in cold water ,dry and smoke at low temp until internal temp reaches 160
It ends up drier that the stuff I have seen in stores, but slice and eat or fry after slicing.
usually if going to fry you only smoke to 145.
I usually trim all fat and silver skin off the loin before curing
rub it all in and put in large ziplocks in fridge for a week or 10 days, rince, soak in cold water ,dry and smoke at low temp until internal temp reaches 160
It ends up drier that the stuff I have seen in stores, but slice and eat or fry after slicing.
usually if going to fry you only smoke to 145.
I usually trim all fat and silver skin off the loin before curing
Comment