This smoked pork loin tastes more like deli meat rather than your typical BBQ smoked pork loin or smoked tenderloin.  Its production process is very similar to ready-to-eat smoked bacon and backboard bacon. Dry-cured for two weeks, then slow-smoked at a low temperature, cooked and 154F internal temperature, and chilled, it has a very smooth … Continue reading Dry-Cured Smoked Pork Loin