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Smoked Tasso Pork Loin

  • 5 lbs. pork loin
  • 2 oz. Mortons Tenderquick cure
  • oz. ground white pepper
  • oz. black pepper
  • 1/8 oz. cayenne pepper
  • oz. ground allspice
  • oz. dried oregano
  • oz. paprika
WOOD
  • 2 oz. hickory
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 200F. Using hickory wood, smoke-cook for 2 hours or to an internal temperature of 155F.

SMOKE-COOKING
Smoke-Cook Temperature: 200F
Smoke-Cook Time: 2 hours
Hold Temperature: 140F

SERVING SUGGESTIONS
This can be served in thick slices as a main course or thinly sliced cold.
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