Smoked Tasso Pork Loin
- 5 lbs. pork loin
- 2 oz. Morton’s Tenderquick cure
- ½ oz. ground white pepper
- ¼ oz. black pepper
- 1/8 oz. cayenne pepper
- ½ oz. ground allspice
- ¼ oz. dried oregano
- ½ oz. paprika
WOOD
PROCEDURE
Trim off fat and silver skin from the pork loin.
In a large bowl, add the Morton Tenderquick and roll the pork loin well
into the meat. Wrap and cure in the refrigerator for 5-6 hours. Remove
the loin and rinse well under cold water and pat dry.
In a bowl, combine the remaining ingredients and mix well. Dredge the
meat to cover and press the seasonings well into the meat. Cover with
plastic wrap and refrigerate overnight.
Preheat the smoker to 200°F. Using hickory wood, smoke-cook for 2 ½ hours or to an internal temperature of 155°F.
SMOKE-COOKING
Smoke-Cook Temperature: 200°F
Smoke-Cook Time: 2 ½ hours
Hold Temperature: 140°F
SERVING SUGGESTIONS
This can be served in thick slices as a main course or thinly sliced cold.
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