Its been a while since I had the opportunity to put anything in the smoker, so when pork loin went on sale recently, I put on my R95 mask, maintained a proper social distance and snagged 10lbs — and made plans for some Canadian-style bacon. 
This will not be a QUICK process, mind you. I've spaced it out over a course of around 5 to 7 days, culminating on Easter morning!
ON TO THE PIG PARTS
The loins were sold store-cut into 3.5 to 4.5 pound sections. I had a hair over ten pounds of pork and with some slight trimming of silver skin & fat, darn if I didn't hit the 10lb mark on the nose.
For the brine, I seasoned it up with garlic, California bay, lemon juice, and thyme. This along with a hefty amount of kosher salt, sugar, real maple syrup and cure.
Into gallon ziploc bags went the trimmed loins and enough brine to cover all four packets.
Air squeezed out of each bag and now they're ready for the refrigerator.
After three days of being in the brine, it was time to pull a sample out to test a slice for saltiness. Once tasted, I determined the pork was ready for the smoker.
FIRST: netting to allow these loins to be properly hung...
Then back into the fridge overnight to develop a proper pellicle...
Finally, Good Friday Smoking Day!
I preheated my gas Masterbuilt up to 180°F (and rising!), and hung the four loins.
After an hour and with temps inside around 220-225°F, I began applying smoke (a combination of 70% applewood, 30% hickory) via a pellet tube.
Here's a shot about two hours into a 5-hour smoke/cook.
Now, four hours in...not much longer!
After nearly five hours, internal temps hit 150°F and I pulled the lot from the smoker. A rich, dark mahogany color....
I air-dried these for about 20 minutes or so (while I cleaned up the smoker, probes, etc).
Then into the refrigerator again for another day of 'mellowing.'
Come Easter morning, we'll be sampling some of this bacon. Sorry there's no money shot—and believe me, I am anxious to try some!
Good thing I'm a patient man....
MORE TO COME!...
This will not be a QUICK process, mind you. I've spaced it out over a course of around 5 to 7 days, culminating on Easter morning!ON TO THE PIG PARTS
The loins were sold store-cut into 3.5 to 4.5 pound sections. I had a hair over ten pounds of pork and with some slight trimming of silver skin & fat, darn if I didn't hit the 10lb mark on the nose.
For the brine, I seasoned it up with garlic, California bay, lemon juice, and thyme. This along with a hefty amount of kosher salt, sugar, real maple syrup and cure.
Into gallon ziploc bags went the trimmed loins and enough brine to cover all four packets.
Air squeezed out of each bag and now they're ready for the refrigerator.
After three days of being in the brine, it was time to pull a sample out to test a slice for saltiness. Once tasted, I determined the pork was ready for the smoker.
FIRST: netting to allow these loins to be properly hung...
Then back into the fridge overnight to develop a proper pellicle...
Finally, Good Friday Smoking Day!
I preheated my gas Masterbuilt up to 180°F (and rising!), and hung the four loins.
After an hour and with temps inside around 220-225°F, I began applying smoke (a combination of 70% applewood, 30% hickory) via a pellet tube.
Here's a shot about two hours into a 5-hour smoke/cook.
Now, four hours in...not much longer!
After nearly five hours, internal temps hit 150°F and I pulled the lot from the smoker. A rich, dark mahogany color....
I air-dried these for about 20 minutes or so (while I cleaned up the smoker, probes, etc).
Then into the refrigerator again for another day of 'mellowing.'
Come Easter morning, we'll be sampling some of this bacon. Sorry there's no money shot—and believe me, I am anxious to try some!
Good thing I'm a patient man....
MORE TO COME!...
