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