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Sounds good! I'm using Salt, dark brown sugar, maple syrup, black pepper corns, fresh thyme and Prague Powder #1. Now it's just a waiting game.I just did a batch on Dec 26th. I cure with Tenderquick, brown sugar, and black pepper for 5 days. I rinse, give a heavy coating of black pepper, and smoke with apple wood until internal temp of 145. It makes for some fine eating.
Oh yeah! Looks like I'm heading back to the store......Slice them to about 1/2 to 3/4 inches, then pound them thin and make some breaded pork tenderloins to fry up for sandwiches.....a midwestern staple. Like a schnitzel.