Making Chipotle Charcuterie from Pork Loin

Smoky, a little spicy, and tons of flavour! I have no idea what I would call this, other than delicious. 😉 I hightly recommend giving it a try!
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.
The cure:

.25% cure #2 (Prague Powder 2 or other sodium nitrate cure)
2% chipotle powder
3% kosher/pickling salt
1% brown sugar

Cure meat for a minimum of 3 weeks (I went 6 in this case).

Cold smoke to your heart's content.

Dry age until 35% weight loss. Let equalize in vacuum bag. Slice and enjoy!

If you're looking for a vacuum sealer, consider one of these:

Try a pellet tube smoker like this one!

[robkoenen]

Awesome video mate, been looking for a recipe that I can try in my curing chamber when my salami is finished. Cheers from Australia

[MadPick]

Oh man, you make these projects look fun! I need to ramp up my cure game, for sure.

[brentgault]

Do you have a video on the building of your smoker

[ellellbee]

Rookie question here. Can a regular fridge be used as a curing chamber? Or does it have to have airflow in and out.

[bryanadams]

I'd go nuts if I had the equipment you have but I live in an apartment. I use liquid smoke for most things. I hate to ask you to give up your smoker but do you think you can try a video or 2 using liquid smoke? For us fans who can't use such equipment.