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5 lbs. pork loin
2 oz. Morton’s Tenderquick cure
½ oz. ground white pepper
¼ oz. black pepper
1/8 oz. cayenne pepper
½ oz. ground allspice
¼ oz. dried oregano
½ oz. paprika
Wood- 2oz. Hickory


Trim off fat and silver skin from the pork loin.
In a large bowl, add the Morton Tenderquick and roll the pork loin well into the meat. Wrap and cure in the refrigerator for 5-6 hours.
Remove the loin and rinse well under cold water and pat dry.
In a bowl, combine the remaining ingredients and mix well. Press the seasonings well into the meat. Cover with plastic wrap and refrigerate overnight.
Preheat the smoker to 200°F. Using hickory wood, smoke-cook for 2 ½ hours or to an internal temperature of 155°F.
SERVING SUGGESTIONS This can be served in thick slices as a main course or thinly sliced cold.