Ingredients
- Whole Sirloins (Pork)
Wet Cure - 1/4 Cup Tender Quick
- 1/4 Cup Brown Sugar
- 2 Cups Water
- Zip-lock bag
Dry Cure - Inexpensive coffee grinder
- 1 Tablespoon Tender Quick
- 1 Tablespoon Sugar
- 1 Tablespoon Whole Pepper Corns
- 1 teaspoon granulated Garlic
- Optional: Fennel Seeds, All Spice, Cumin. Chile Powder, Corriander
Glaze - 1 Tablespoon Bourbon (Jim Beam or equivalence)
- 1 Tablespoon Honey
- 1 Tablespoon ground Black Pepper
Directions
- Mix all ingredients for making the wet Cure
- Pour Wet Cure in Zip-lock bag
- Put meat in the bag and place in refrigerator for 48 hours, turning twice a day
- After 48 hours remove from refrigerator, blot dry
- Grind all Dry Rub ingredients in coffee grinder
- Rub the powdered ingredients onto meat paying special attention to work the rub in all of the folds and cracks
- Place in glass bowl or casserole dish and, cover, and place back in refrigerator for 48 hours
- Remove from refrigerator and mix up the Glaze
- Mix all wet Glaze ingredients together and spread over the meat
- Smoke the meat in a Smoker for 90 minutes in a cool, apple wood smoke. Do not cook the meat!
- Either Freeze the meat for later use of Bake it.
- To bake it place the meat in a covered Dutch Oven and place in a 200 degree oven until the internal temperature of the meat reaches 160 degrees
- When iy does, remove from the oven and let rest for 10 minutes
- Serve