This is actually a whole pork loin cured using a recipe for Honey-Cured Ham from "Mastering the Craft of Smoking Food" by Warren R. Anderson.
The basic recipe is for 2-1/4 lb of meat, increase as necessary:
1 tbs salt
1 tsp onion powder
1/2 tsp Prague Powder #1
1/2 tsp white pepper
1/8 tsp ground cloves
3 tbs honey
Instructions call for piercing the meat well with a fork. Spread the curing mix on the meat. Refrigerate and cure for 1 week for each inch of meat thickness. Overhaul (turn) daily. Cold smoke. The ham must be cooked prior to eating.
I cured the pork loin for three weeks.
It was then put into netting so that I could hang it in the smoker.
It was smoked for about 10 hours over charcoal and cherry wood at 100-120 degrees in the Smoke Vault and no gas fire.
During the first six hours of smoing, it was misted with a 50-50 mix of honey and whiskey.
We were very pleased with the result, rather like Canadian bacon. I just started another one. Increased the amount of garlic this time.
The basic recipe is for 2-1/4 lb of meat, increase as necessary:
1 tbs salt
1 tsp onion powder
1/2 tsp Prague Powder #1
1/2 tsp white pepper
1/8 tsp ground cloves
3 tbs honey
Instructions call for piercing the meat well with a fork. Spread the curing mix on the meat. Refrigerate and cure for 1 week for each inch of meat thickness. Overhaul (turn) daily. Cold smoke. The ham must be cooked prior to eating.
I cured the pork loin for three weeks.
It was then put into netting so that I could hang it in the smoker.
It was smoked for about 10 hours over charcoal and cherry wood at 100-120 degrees in the Smoke Vault and no gas fire.
During the first six hours of smoing, it was misted with a 50-50 mix of honey and whiskey.
We were very pleased with the result, rather like Canadian bacon. I just started another one. Increased the amount of garlic this time.
