Cured some pork loin with High Mountain cure and smoked it to make Buckboard Bacon. This is really good stuff. I plan on curing a 2-3 pound piece of loin and having a cured pork roast some day. It is really awesome fresh off the Egg!
18 pounds trimmed down to 15 pounds and ready for the cure.
Cure applied and ready for the fridge. Notice the brine collecting in the bags.
After 6 days curing and 1 day soak/rest, they are on the Egg.
After about 2 hours, they are at 140* internal and ready to be pulled.
All that is left is to slice, freeze, and enjoy! Thanks for looking.