Thought I would give this a try, I cured the loins in Pop"s cure for 3 weeks took them out and let them dry over night then smoked them with hickory till it had an internal temp of 150 degrees then let it cool, sliced it and packaged and put in the freezer.
out of the cure
into the smoker
out of the smoker at 150 degrees
sliced up
ready for the freezer
out of the cure
into the smoker
out of the smoker at 150 degrees
sliced up
ready for the freezer