How to Dry Cure and Smoke Pork Loin

1. Remove pork loin from wrapper, wash and dry. 2. Remove fat and sinewy, trim loin for shape. 3. Weigh loin and record weight. 4. Calculate salt amount based in 3% of raw cleaned weight. As an example 10lbs = 160oz, 160 x .03 = 4.8oz of salt. 5. Salt loin and place in clean sanitized container with lid. 6. Place container in refrigerator for 24 hours. 7. After 24 hours remove excess water and turn the meat. Repeat until meat doesn't release water. 8. Keep meat in refrigerator for 1 day per pound of raw meat to allow salt to equalize. 9. Remove meat from container and cold smoke with fruit wood 12-24 hours. 10. Hang cured and smoked meat in a cure room that is between 45-55F and 70-80% humidity. 11. Remove meat once it has lost 35% of its original weight, vacuum pack and enjoy! KUBEI 0.1G Digital Scale https://amzn.to/3lznmfJ StarSan Sanitizer https://amzn.to/3ChMAbs LEM Stainless Steel Scale https://amzn.to/2XlfSVy Winco Cutting Board https://amzn.to/3C9TCgc Food Grade Plastic Bins https://amzn.to/3hrJnvy The Sausage Maker Bacon Hooks https://amzn.to/3CdxmC9 Heavy Duty Meat Hooks https://amzn.to/3lo3cFk Small Black Hooks https://amzn.to/3C9DBqE Boning Knife https://amzn.to/2YNppF7 #smokedmeat #suhomeso #curedmeat