okiedoke here's the down low it's a 4lb 6.25oz loin, then i trimmed off all the fat, bringing it down to 3lbs 10 7/8oz.
Using Morton's recipe, which is
1 T cure per pound of meat
1tsp sugar per pound of meat (i used brown sugar)
i added no extra salt, as reading other things about the sugar cure, it's already got it in it. i then mixed up the rub but good, and smeared it all over the meat. then into a ziplock bag. their recipe calls for 3-5 days, so it'll sit there in the fridge for the next littlebit and i'll flip it now and then.... onto the UDS it'll go....
Im thinkin i'll cook it at 200, til it hits 140, then i'll chill it, n slice it, have a nice breakfast or whichever meal i see fit
Til next time, chew carefully, and dont let your meat loaf!
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