Feast of the Fort: Recipes

Sugar Cured Pork Loin

3 pounds pork loin
8 oz white sugar
8 oz kosher salt
1TBSP curing salt

Mix all ingredients together. Coat pork loin in curing mixture and hang and cure for 72 hours. Place in cold smoker or low oven (250 degrees) for approximately 40 minutes. Cool and let rest for 10 minutes. Slice and serve.

Brandy Raisin Chutney

8 oz raisins
1 cup brandy
1 TBSP black pepper
1 TBSP dried ginger
1/2 TBSP allspice

Mix all ingredients together. Let rest in refrigerator for 72 hours. Serve with pork loin.

Enjoy!