If you're into grilling and smoking meats, here's something I do all the time that was a big hit with the family.
Many years ago I had gotten a vertical smoker and had been smoking briskets and small turkeys.
Last year I decided to try smoking a pork loin, but one that had be "cured" in curing salts and see how it would turn out:
My favorite place to get pork loins is Sam's Club. They sell very long and large pork loins for pretty cheap prices:
Once I get one of these, I cut it up into 3rds. For smoking one of them, I slice it lengthwise down the middle.
Now in order to "cure" it, you'll need some curing salts. I use Morten's Tender Quick for this. You can find it in stores or order it online:
Put 1/2 cup of the curing salts in warm water, and whisk it:
Take your meat and place it in a container and pour your salt brine into it. There needs to be enough to cover the meat (pictured is an example of
when I was curing homemade bacon):
Cover and place in the refrigerator for 2 days. Each day check on the meat and rotate it in the brine.
After the 2nd day, you're ready to smoke it! Get your smoker lit off and when the coals are ready, you need to add something to it: Green Hickory
Now I'm fortunate in that the land I live on here in the South has tons of Hickory trees on it. If you do not have that, you can buy Hickory Chips
for grilling at many stores. The trick with using the store bought chips is to soak them in water for 20 minutes or so before putting them in with the
hot coals in your smoker.
Get the meat out of the brine and rinse it off with cold water. Pat it dry with a towel, the carry it out to your smoker:
Keep enough coals going so that you can cook for 2 1/2 to 3 hours maintaining the temperature gauge at 200 to 300 F (95 to 150 C ). When I have to add
coals, I tend to add more Hickory:
Try not to lift the lid too often as this allows the heat that is helping smoke the meat out.
At about 2 1/2 to 3 hours, check your meat with a meat thermometer. The meat needs to have an internal temp of about 160 F (70 C ) for Pork.
Once it's internal temp is there, remove from the smoker, put it on a platter and cover with tinfoil for 30 minutes.
Then cut off a slice and enjoy the mouth watering flavor! It will taste like Ham....but with a bacon flavor (thanks to the Hickory).
You can try variations on this of course, by adding things to your brine mix, like brown sugar, etc.