Ingredients:
5.79 lb Half Loin
6.55 grams Cure #1
59.5 grams Kosher Salt
39.4 grams Dark Muscovado Sugar
10 grams Fresh Ground Tellicherry Pepper
![](http://farm9.staticflickr.com/8513/8384975715_390a8f89d5_c.jpg)
Mixed ingredients and put in rub shaker for easy distribution.
![](http://farm9.staticflickr.com/8235/8384976073_2334475ee3_c.jpg)
I applied about 85% of the cure to the bare meat and the rest to the fat cap.
![](http://farm9.staticflickr.com/8213/8386056468_fe8068ff9b_c.jpg)
Wrapped in plastic wrap that I had on the table when i rubbed it and then vacuum sealed.
![](http://farm9.staticflickr.com/8194/8384972791_a3d4dd6e44_c.jpg)
Labeled the bag and put it in the 38º fridge. I will leave it in for 9-14 days then smoke it up.
![](http://farm9.staticflickr.com/8493/8384969997_46f5a2d9dc_c.jpg)
More in a couple weeks
![Smiler](/static/images/graemlins/icon_smile.gif)