This is a 4-pound pork loin that I dry brined with Hi Mountain Buckboard Bacon cure for 10 days. Once out of the cure I soaked
it in ice water for 4 hours to remove any excess salt and then refrigerated it overnight.
2.5 hours of apple wood smoke at 225 in the Backwoods Chubby 3400. Prior to putting it in the smoker I lightly seasoned it
with Boars Night Out White Lightning with Double Garlic Butter. I took the loin to an internal temperature of 145. I let it cool
completely and refrigerated it overnight.
Here it is sliced and ready to package for the freezer. We plan on having some of it for dinner tonight.
This is the first time I used this cure and I really like it a lot better than Morton Tenderquick for dry brining. The couple pieces
I tested were not very salty, but very flavorful with a nice apple wood smoke flavor.
