- Aug 8, 2011
- 21
- 12
After a one week honey cure I apple wood smoked my first Canadian bacon pork loin. I've never liked pork loin as most of the meat is the dryer light colored meat. That said, I have changed my opinion of the loin. I had meant to smoke it for a bit in the smoker and then finish it off in the oven, but over cooked it to 200 degrees. Still, it has great flavor.
8 pound pork loin
Morton Tender Quick
1/3 cup honey
Cure one week
Apple wood smoked for 90 minutes at 190-200 degrees
Wrapped in foil and placed in conventional oven at 225 for about 3 hours
I meant to take it out at 160 Degrees, but over cooked to 200
Next up: Jack Daniels Bacon
8 pound pork loin
Morton Tender Quick
1/3 cup honey
Cure one week
Apple wood smoked for 90 minutes at 190-200 degrees
Wrapped in foil and placed in conventional oven at 225 for about 3 hours
I meant to take it out at 160 Degrees, but over cooked to 200
Next up: Jack Daniels Bacon
