Cured Smoked Pork Loin Recipe

Cured Smoked Pork Loin Recipe

To make this Cured Smoked Pork Loin Recipe you can use pork tenderloins you get at the store. I bought mine from Sams, and they come two to a package. You start with two ¼ lb of pork loin, trimmed of the excess fat and membrane. I put them in a brine for 15 days. At the end of 15 days, I rinsed them, put them in netting and dried them in the Bradley for about one hour at 140ºF (60ºC). Then cold-smoked them below 80ºF (26.7ºC) for about 4 hours. After smoking, I brought them in. You don’t need the netting process. Just like the way the meat looks after it has smoked and has that ‘netted’ look.


Two ¼ lb of pork loin, trimmed of the excess fat and membrane.

The cure mix:

1 Tbsp salt

1 Tbsp brown sugar, packed in the spoon

¾ Tsp onion powder

½ Tsp Prague powder

½ Tsp garlic powder

½ Tsp white pepper

¼ Tsp allspice


Place the loins in a curing container, and rub the curing mix evenly on all surfaces of the meat.

Cover the pork and refrigerate.

After 12 hours, massage the meat.

Then, massage the meat daily for seven days.

After seven days, massage it every other day for the remaining curing time.

After the curing time has finished, rinse the loins thoroughly, then drain.

Wrap each piece in a paper towel, then wrap in newspaper. Refrigerate overnight.

The next day, remove the newspaper and the paper towels

Net the loins and hang in the smoker for one hour at 140ºF (60ºC) to dry.

After one hour, cold smoke at 80ºF (26.7ºC) using hickory for about four hours.

Bring the loins in, take the netting off, and just try some.


Hickory Bisquettes for Bradley Smokers

The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.

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