Bacon, Canadian

Ingredients

Pork Loin

• 1 Tbsp Mortons Quick Cure
• 1 Tbsp Sugar

Directions

1. Trim the silverskin and fat off of the pork loin. Use a sharp boning or fillet knife (or the sharpest blade in your knife drawer) to get under the silver skin- then hold one end of the silver skin while you run the knife between the silver skin and the meat, with the blade slightly angled up towards the silver skin. Always work with the blade going away from your body. When the loin is well trimmed, rub with the cure mixture below.

For Each Pound of Pork Loin, rub with

1. 1 Tbsp Mortons Quick Cure
2. 1 Tbsp Sugar
3. Rub cure into meat and put into a ziptop baggie. Refrigerate for 5 days, in the coldest part of your refrigerator.
4. Rinse the meat with fresh cold water and pat dry. set on a rack over a baking sheet in the refrigerator for about 24 hours to form a pellicle.

Place in the smoker set to 225 degrees F.

1. Use about 2oz of your favorite wood (I loved it with Cherry wood) and smoke until the meat reaches 155°F internal temperature.