I often cure loins into hams. I use 1 tablespoon of brown sugar & 1 tablespoon of Morton's TQ per pound of meat. I let it cure for about 7 days in the fridge then smoke to 165. After resting for a few, slice & enjoy.
Oh, make sure you thoughly rinse before smoking or it will be very salty.
If you're into glazing, brush with a glaze during the last hour and not at the beginning of the cook.
Oh, make sure you thoughly rinse before smoking or it will be very salty.
If you're into glazing, brush with a glaze during the last hour and not at the beginning of the cook.
