A rolled pork loin with a savory-sweet cure, warm spice, and a clean smoke finish.
RECORDED CUTAbout 9 lb loin
CURE3–4 weeks
SMOKE225°F · 2–3 hr
FINISH145°F + rest
THE STORY
The house ham process, pointed in a louder direction.
This variation started with an established deli-ham workflow and changed the center of gravity: Holy Voodoo became the primary seasoning. Its garlic, warm spice, mild heat, and touch of sweetness do the work that would normally be spread across several seasonings.
The rest stays patient and measured—a multiweek cure, uncovered drying for a tacky pellicle, steady smoke, then a careful cook and full chill before slicing.
Method
Trim.Remove silver skin and excess fat, leaving a thin protective layer.
Mix and apply.Combine seasoning, sugar, salt, and Cure #1. Rub evenly over the loin and add bay leaves.
Bag and cure.Vacuum seal or tightly bag. Refrigerate 3–4 weeks, turning every few days. A rolled whole loin needs at least 3 weeks; pieces over 3 inches thick need 4.
Rinse and dry.Rinse briefly under cold water, pat dry, and refrigerate uncovered 8–12 hours to form a pellicle.
Smoke.Smoke at 225°F for 2–3 hours with thin, steady smoke, then raise to 300°F.
Cook and rest.Cook until the center reaches 145°F; tent loosely and rest 30–60 minutes.
Chill and slice.Refrigerate until fully cold, then slice thin. Refrigerate up to 10 days or vacuum seal and freeze.
Apple, cherry, pecan, or light hickory all work. Let the pellicle form fully for better color and smoke adhesion.
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