Cold   Smoking


Here 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 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 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 refrigerator.

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 155F internal temperature.

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