Prep Time: 24 Hours
Yields: 1 (10-pound) Pork Loin


Most butcher supply companies will sell a brown sugar cure for hams. I prefer to use Art’s Brown Sugar Cure, which can be purchased from Targil Seasoning & Butcher Supply in Opelousas, La. You can contact them at (337) 942-6276.

Ingredients for Pork Loin:
1 (10-pound) boneless pork loin
1 (1½-pound bag) Art’s Brown Sugar Cure
3 gallons cold water
½ cup brown sugar
¾ cup Louisiana cane syrup
1 tbsp cracked black pepper

In a 5-gallon pot or plastic pail, blend brown sugar cure, water, brown sugar, cane syrup and pepper. Whisk together thoroughly. Using a large meat syringe, inject pork loin on each side (in 6–10 places) with cure mixture. It must be injected with an amount of cure equivalent to 10 percent of its weight. Place pork loin in remaining cure (brine) and allow to marinate 48 hours. Preheat smokehouse or home-style smoker to 120°F. When ready to cook, remove from brine and pat dry. Make Cajun Glaze below. Coat thoroughly with glaze then place in a cheesecloth or “ham sock.” NOTE: Cheesecloth suitable for smoking pork can be purchased at any butcher supply company such as Targil. Place pork loin in preheated smokehouse. With drafts open, cook 6 hours. Increase temperature to 140°F and add pecan wood or hickory chips. With drafts half open, cook 4 hours. Close drafts completely and increase temperature to 165°F. Add smoke wood and cook until internal temperature reaches 152°F. Remove and cool at room temperature 6–8 hours prior to refrigeration. Serve hot or chilled. It may be frozen for later use.

Ingredients for Glaze:
1 cup cane syrup
1 cup Creole mustard
½ cup brown sugar
1 tbsp cracked black pepper
½ tsp cinnamon
½ tsp ground cloves
½ tsp nutmeg
½ tsp filé powder

In a stainless steel mixing bowl, combine all ingredients. Blend well and brush over pork loin prior to smoking.

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