Pork Loin Ham

[Kevin Pitzer]

Hi, I have a Weber Smokey Mt which I truly love. I stumbled upon Harry Soo which I have found uses the same smoker winning many championships. Long story short, I have learned his way and used many of his recipes - Love them.

So I found one of his recipes that I really want to do, however I am questioning one key portion. For 2-3 lbs of pork lion the recipe calls for 8 teaspoons pink salt (cure #1) - WOW.
Does this seem correct? Has anyone ever done something similar? I am very hesitant with this seeing how it would be for Christmas dinner and would had to waste my time, money and be embarrassed.

Please help me

http://www.slapyodaddybbq.com/2014/04/barbecued-pineapple-pork-loin-ham/

 

[Bob Correll]

I've made this, basically the same as Canadian bacon, many times.
I dry cure using Morton's Tender Quick, not with pink salt.
Looks like Harry was questioned about the amount of pink salt back in 2014, with no reply.

Since it's a wet cure, mixed with a gallon of water, cured for only 48 hours, and soaked for 2 hours afterwards, there may not be a problem.
This is only my opinion.