A few weeks ago I tried making this with a whole pork loin from Costco. Happily I have some good results to share, so here goes. The dry cure I used was posted earlier by Habanero Smoker.
2 T. & ¾ t. Dry Cure
3 T. Brown Sugar
3 T. Granulated Garlic
3 T. Onion Powder
Cleaned, weighed & ready for the cure.
https://storage04.dropshots.com/photos8000/photos/1398295/20180702/cvn_165327.jpgJune 17th. Cure applied @ 15:00 & placed in fridge.
Everyday overhaul & flip.
July 2nd. Out of fridge & into sink full of cold water for 2 hours
changing it after the first hour.
Placed on rack in fridge to air dry @ 17:00 July 2nd.
Flipped over on rack@ 17:00 July 3rd.
Out of fridge warming to room temp 09:30 July 4th.
Placed in preheated 225° F. smoker using apple wood till
target temp of 150° F. is reached. Took 5 hours.
https://storage04.dropshots.com/photos8000/photos/1398295/20180704/cvn_161738.jpgLetting them cool to room temp. then wrapped in saran wrap
& into fridge to bloom for a few days. After this I will vac-seal
and freeze.
Had a taste after 5 days & I think that they won’t last very long.
Will definitely have to call this 1 a winner.