 This a Boneless Pork Loin. Cure is 3 tablespoons Unbleached Sugar (raw sugar), 2 tablespoons Salt and 1 tablespoon of Cumin. You can leave out the Cumin. Basic Cures are Salt and Sugar. You can buy Morton's Tender Quick. Just use that and add any other spices you like to it.  Put on the cure liberally, covering entire Loin. Put it in a plastic bag. Seal it really well because the water will seep out of it. Put it in the frig. |
 It has been in the frig for 24 hours. I took it out of the bag to pour off the water.  I poured off the liquid. |
 I put on some more cure. I used just the sugar and salt this time. I think it already has enough cumin on it. I will leave them in the frig for another day or even 2. You can leave it in the frig for as long as 5 days. |
| I put it in an aluminum pan with an internal thermometer in her. I did not add any rub on her and I did not add beer to the pan.. I just sprayed her down with the Ol' 50/50 mix of Jack and Apple Juice. |
I got the Ol' Brinkmann up to 275 and put
her in
using Lump Charcoal for heat and Apple wood for smoke. I added a beer to the pan when the internal temp reached 145. She looked like she was drying out a little, so I covered her with foil. I pulled her off at 165. |
 Slice up and ready to eat.  I hate it when I break those eggs!!!!! |
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