is a delicious alternative to store bought breakfast meats that you can
make in your very own SmokinTex Smoker- who doesn't like Canadian
Bacon? And it is so easy - you'll never want to pay $9 - $10 a pound at
your supermarket again.
First, trim the silverskin and fat off of
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 Tbsp Mortons Quick Cure
- 1 Tbsp Sugar
Rub cure into meat and pop into ziptop
baggie. Refrigerate for 5 days, in the coldest part of your
Rinse the meat with fresh cold water and
then soak in ice water for 30 minutes then pat dry.
Place in the SmokinTex
smoker, use about 2oz of
your favorite wood (I loved it with Cherry wood) and smoke until the
meat reaches 155°F internal temperature.