Directions:
- To Make the Brine: In a medium bowl, combine curing mixture, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder and water. Mix until the salt and sugar are dissolved in the water.
- Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.
- Remove pork from brine, then discard brine. Rinse and pat dry the pork.
- Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
- To Make the Rub: In a medium bowl, mix together the mace, 1/4 cup garlic powder, 1/4 cup onion powder, paprika, sage, thyme and honey.
- Evenly coat the pork with the rub and work it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
- Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 12 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 522.96 Kcal (2190 kJ) | ||
| Calories from fat | 1342.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 149.19g | 230% | |
|---|---|---|---|
| Cholesterol | 328.5mg | 109% | |
| Sodium | 103.11mg | 4% | |
| Potassium | 554.77mg | 12% | |
| Total Carbs | 31.82g | 11% | |
| Sugars | 9.05g | 36% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 46.41g | 93% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 3.8mg | 21% | |
| Calcium | 202mg | 20% | |
| Amount Per 100 g | |||
| Calories | 173.23 Kcal (725 kJ) | ||
| Calories from fat | 444.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.42g | 230% | |
|---|---|---|---|
| Cholesterol | 108.81mg | 109% | |
| Sodium | 34.15mg | 4% | |
| Potassium | 183.77mg | 12% | |
| Total Carbs | 10.54g | 11% | |
| Sugars | 3g | 36% | |
| Dietary Fiber | 0.5g | 6% | |
| Protein | 15.37g | 93% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 1.3mg | 21% | |
| Calcium | 66.9mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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