Two 1/4 lbs of pork loin, trimmed of the excess fat and membrane.
The cure mix
. 1 T salt
. 1T brown sugar, packed in the spoon
. 3/4 t onion powder
. 1/2 t Prague powder
. 1/2 t garlic powder
. 1/2 t white pepper
. 1/4 t 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 140 degrees F (60C) to dry.
After one hour, cold smoke at 80 degrees F (26.7C) using hickory for about four hours.
Bring the loins in, take the netting off, and just try some.