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In Reply to: Re: Cured Pork Loin--do I have a problem? posted by Stan in MD on December 20, 2013 at 14:14:47:
Thanks Stan, I think it's fine too. My fridge is really cold and once I realized it would have kept up to 5 days even without the cure I didn't worry any more. Plus I ate some right after it came off the smoker and I'm a-ok:) I like the texture a lot-- cooked it to 150-153 internal and it's nice and juicy. A little saltier than I expected on the smaller end of the loin I tried but the larger side is good.
Also I probably used too much rub on it, next time I will use an unsalted rub instead or maybe even just black pepper, that would be good. Used cherry and hickory for smoke, not sure about the smoke flavor yet as that seems to develop over a day or two. I used two chunks of cherry and two of hickory burning clean on a bed of good quality lump charcoal. Going to try more tonight for dinner in a mac and cheese kind of dish.
This was a really fun project. Thanks to our Canadian friends Reg and especially Mike Qfan for the recipe and inspiration as Mike taught the class at a DizzyFest. I love making these food crafts. Link below to a good current discussion on the topic. Mary Ann
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