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Cured Tasso

List of Ingredients





6 lbs pork loin cut into 3 or 4 pieces
6 TBS Morton Sugar Cure (plain)
6 tsp brown sugar
2 TBS cayenne pepper
1-1/2 TBS black pepper fresh ground
2 TBS white pepper
4 TBS Hungarian paprika
2 TBS onion powder
2 TBS garlic powder
1 TBS cinnamon ground
1 TBS mustard seed ground
1 TBS celery seed ground
1/2 cup water





Recipe



Cut the pork loin into 3 or 4 managable pieces. Mix all spices well and remove 2 TBS of the spice cure mixture. Dissolve the mixture into 1/2 cup water and inject equal amounts into the pork lion pieces. Evenly rub the remaining cure mixture into the pork, place in plastic containers or baggies and refridgerate at 40°F for 10 days to two weeks.

At the end of the curing period rinse off the loins under cold water then allow to stand in cold water for at least a half hour. Remove from water, pat dry and allow to air further air dry.

Bring the temperature of your smoker to about 190-200°F. Smoke the loins under heavy smoke for about 6 hours or until an internal temperature of 150°F is reached.