Spicy smoke-roasted pork loin from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on October 13, 2014

    This made twice as much spice rub as was actually needed for the pork. The pork ended up very moist but did not incorporate much flavor from either the spice rub or the smoke.

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