.25% cure #1 (or instacure 1, Prague powder 1) https://amzn.to/3ESiZ9F
2% brown sugar
2% kosher or pickling salt (no additives)
.5% fresh ground black pepper
1 pork tenerloin
Put items in spice grinder, (for the dry rub). Combine with the pork tenderloin. Vacuumn seal the tenderloin and put in fridge for a month, massaging once per day.
When 30 days has elapsed, remove from vacuum seal, put on smoker until internal temperature reaches 145.
Slice and vacuum seal and freeze