A big shout out to Bear and Disco for their bacon posts which I followed. Pork loin was on sale:
Added the cure and brown sugar:
I put the two halves on ziploc bags and left in the fridge for 14 days with a daily flip(ended up being 21 days).Soaked for about 45 minutes with three water changes ,patted dry and added cracked black pepper,onion powder and garlic powder.
I did a fry taste to check the flavor/saltiness. It was perfect and into the smoker for 2 hours with dampers wide open .Added apple and smoked for two hours, stopped the smoke and brought the meat up to 145 * IT.
Sliced at about 1/8 inch and packaged up some but consumed a lot on Mothers Day breakfast.
Some did make it to the freezer! Thanks for looking ! CM
Added the cure and brown sugar:
I put the two halves on ziploc bags and left in the fridge for 14 days with a daily flip(ended up being 21 days).Soaked for about 45 minutes with three water changes ,patted dry and added cracked black pepper,onion powder and garlic powder.
I did a fry taste to check the flavor/saltiness. It was perfect and into the smoker for 2 hours with dampers wide open .Added apple and smoked for two hours, stopped the smoke and brought the meat up to 145 * IT.
Sliced at about 1/8 inch and packaged up some but consumed a lot on Mothers Day breakfast.
Some did make it to the freezer! Thanks for looking ! CM