Fellows,
I want to cure a boneless loin, then cold smoke for oven roasting.
Would a wet cure be more appropriate? I am thinking dry cure will suck a lot of moisture out of the meat and the roast won't be as suculent as it would after a wet cure.
I want to cure a boneless loin, then cold smoke for oven roasting.
Would a wet cure be more appropriate? I am thinking dry cure will suck a lot of moisture out of the meat and the roast won't be as suculent as it would after a wet cure.