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Old 03-26-2008, 11:57 PM   #1
Rockaway BeachBQ
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Join Date: 11-01-05
Location: Rockaway Beach, NY
Default First attempt at maple cured pork loin, advice sought

I just rubbed (11pm 3/26/08 ) a dry cure on a 2# 10 oz. Loin following the little bit of info on the back of Morton tender quick bag as a baseline.

2T + 1t Tender Quick
2T maple sugar
1t Onion Powder
1t Fresh Black Pepper
2t Hot Hungarian Paprika
1/4t cinnamon powder
and then I drizzled on
1T Elijah Craig 12 year old bourbon

Now my question is, should I rinse it right before cooking like the bag says, after roughly 14 hours? This was my original plan and I was going to apply more fresh black pepper and maple sugar before cooking at 200*.

Or should rinse first thing in the morning and let rest a few hours before re-rubbing like the book Charcuterie seems to suggest? This is starting to sound like the best idea.

Or should I just throw it on the cooker? Which sounds like a salty mess.
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Last edited by Rockaway BeachBQ; 03-26-2008 at 11:59 PM.. Reason: accidental smiley erased
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