I've seen a lot of fantastic threads/posts on Canadian Bacon with Pop's wet cure so this procedure may appear a little redundant. After researching hours of threads I chose Pop's wet cure lower salt recipe:
1 Gal. water
1 Tbp. pink cure #1
1/2 C. Sea Salt
1/2 C. brown sugar
1/2 C. granulated sugar
1 Tbp. onion pwdr.
1 Tbp. garlic pwdr.
I trimmed the fat and silver skin from the boneless pork loin and cut it into thirds. I mixed the cure ingredients in a 6 qt. oval crockpot stoneware until thoroughly dissolved. I removed a pint so it wouldn't over flow when I put in the three pieces of loin. It was perfect. The liquid came to the moat on the stoneware. I Inverted the lid since it's concave to keep the pieces submerged with no air. Into the fridge it goes for fourteen days with the extra pint of cure to be swapped out after seven days. No reason I guess to do a pint exchange. I had it so I thought I would use it when checking half way through.
After fourteen days of curing the pieces were thoroughly rinsed and dried with paper towels then onto a rack to form a pellicle in the fridge for two days.
I just want to say I will be buying a 12" AMNTS Tube Smoker from Todd but want to get a decent order together first. Whatever is available through SMF sponsors I will buy from first but if I can make it, I'll try that first. So don't laugh too hard but I made cylinder smokers out of an old heavy duty splatter screen. I used only one filled with BBQr's Delight 100% Pecan pellets and it cold smoked for four hours with all vents fully opened.
I used my Platter setter/pizza stone for indirect cooking to disperse the smoke a little.
After four hours of cold smoke.
I filled a charcoal chimney 1/4 full to start low around 135* to 190* for the first hour and a half then 225* till IT hit 145-150*. It took just under three hours.
After cooling, two pieces went into a Foodsaver bag to rest in the fridge for two days and meld flavors before freezing. Three's a crowd so the loaner was cut in half to be used for pizza that night. We let the other half rest for a day. It was everything I thought it would be and then some.
Edited by Dr K - 9/11/13 at 11:19am