Recipe

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• morton's tender quick or sugar cure
• 1-4 lb pork tenderloin or boneless loin roast , trimmed of fat.
• liquid smoke (any brand )
• 1 1 gallon. freezer bag

• 1 Place 1 Tbsp. cure per pound of meat in freezer bag. (either form)
• 2 Add 1 tsp. liquid smoke per pound. Mix.
• 3 Riinse meat with clear water and pat dry with a paper towel.
• 4 Place meat in bag and rub cure well into meat.
• 5 Seal bag and refridgerate for 5-7 days, smooshing cure into meat occaissionally.
• 6 When ready to roast, rinse meat well with clear water and pat dry with paper towels, again.
• 7 Place in fridge for I hour to form a skin .
• 8 Pre-heat oven to 350 F and place meat on rack in shallow pan.
• 9 Cook for an hour to an hour and a half or until meat thermometer reads 170.
• 10 Allow to cool to room temp before wrapping and placing in fridge.
• 11 Keeps about one week.
• 12 We use it on pizza, egg bisquits, salads or for snacks. A lot cheaper and just as good as pre-packaged. A little dryer.