Southern Delight® Home-Cured Smoked Pork Loin "Ham"

INGREDIENTS

1 Fresh Whole Pork Loin (7 -10 lbs) cut into two equal pieces

BRINE:
1 Gal. Water
2 C. Kosher Salt
2 C. Brown Sugar
4 Tbsp. Classic Garlic & Mustard Seasoning
2 Tbsp. Prague Powder No. 1 (Pink Curing Salt)

SMOKING GLAZE BLEND:
2 C. Brown Sugar
3 Tbsp. Cinnamon
3 Tbsp. Cracked Black Pepper

DIRECTIONS

To make curing brine, fill 6 qt. or greater pan with 1 gal. water, 2C. Kosher Salt, 2 C. Brown Sugar, 2 Tbsp Prague Powder No 1., and 4 Tbsp. Classic Garlic & Mustard No Salt Added Seasoning. Bring to a boil, stirring to make sure the sugar and salt are dissolved, set aside to cool and refrigerate overnight.

Cut Pork Loin into two equal halves, rinse, and place into 2-2.5 gal. zipper bag. Pour chilled brine solution into bag, exhaust all air from the bag and zip closed. Place in flat pan such as a roasting pan and put in refrigerator. Turn bag twice a day for 5-6 days, making sure that the pork loins are completely submerged. After 5-6 days, remove and discard the brine and rinse the pork loins and pat dry. Next, blend together 2 C. Brown Sugar, 3 Tbs. Cinnamon , and 3 Tbsp. Cracked Black Pepper. If brown sugar is lumpy, blend together in food processor. Rub blend into pork loins and pack well, using all of the mixture. Smoke at 250° for 5-6 hours, or until internal temperature reaches 160 degrees. For deli-style sandwich meat, chill, then slice very thinly with meat slicer. Enjoy!