How to Make Pork Loin Deli Ham

Tired of overpaying for deli meat? This is a great way to cure, smoke, and cook your own version of delicious deli ham from a pork loin, rather than a leg.
For the cure, percentages are based on meat weight. It's easiest to measure in grams, just for math. For example, the cure is .25%, so if your loin is 1000g, the calculation is 1000x.0025 (or .25%), which equals 2.5g of cure. Weigh your meat, run a little math for the percentages, and you're good to weigh out all your ingredients. Here is the recipe:

.25% cure #1 (Prague Powder 1 or other sodium nitrite-based cure) https://amzn.to/3ESiZ9F
2.2% kosher salt
2% brown sugar
.08% juniper berries
.06% dried rosemary
.3% peppercorns

Cure 3-4 weeks. Rinse, allow pellicle to develop, then cold smoke for 10-12 hours. Cook via precision cooker at 140F for 3 hours. Chill and slice. Store unsliced ham vacuum sealed in fridge.

If you're looking for a vacuum sealer, consider one of these:
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For the precision cooker, I have the first edition of the Anova. A couple current options are:
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https://amzn.to/3P72nRf
Try a pellet tube smoker like this one!
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Get the JJ Grill Torch: https://amzn.to/3S4GfZR