Like the pastrami, this will be cured in a brine:
1 Gallon water
1 1/2 cups kosher salt
1 cup sugar
1 1/2oz cure
1 large bunch sage (from the garden, I love that it is still green)
2 gloves of garlic peeled and lightly smashed
Combine all ingredients in a large pot and bring to a simmer, stirring to dissolve the salt and sugar.
Let brine cool to room temperature, then chill (outside works perfectly today) until cold.
Add the brine to the loin in a nonreactive container. Submerge the loin - using a plate as needed to weigh it down. Refrigerate for 48 hours.
Remove the loin from the brine, rinse under cold water and pat it dry. You can see some of the deeper red color from the cure, you'll see more once we heat it up.
Put on a rack over a tray and refrigerate, uncovered for 12-24 hours.
At this point the recipe call for a hot smoke but I will cold smoke it, then finish in the same slow oven as the pastrami.
In the smoker... (with pastrami and the duck breasts)
Ready for the slow (275F) oven to finish cooking. The color change should be dramatic if cured properly.
Where it all comes together!
Until next time, Eat Well & Keep Digging!