Making More Bacon

Our local Mega-Mongo-Mart had a sale on full pork loins, so I decided to cure a couple and replenish our dwindling supply of Canadian-style bacon.

Ingredients

2 boneless pork loins (8 to 10 pounds each)
1 tablespoon Morton Sugar Cure (Plain) per pound of loin
1 teaspoon white sugar per pound of loin
2 tablespoon black pepper, ground
1 tablespoon Dizzy Pig Raging River
1 tablespoon Dizzy Pig Red Eye Express
4 tablespoons maple syrup
4 tablespoons molasses

Instructions

Trim any excess fat from the pork loins, then cut them in half.

Just to jazz things up a little, I made up 2 batches of cure, one for each loin.

For loin #1:  combine the Morton Sugar Cure, white sugar, brown sugar, 1 tablespoon of the pepper, and Raging River. Mix well. Place 2 of the loin pieces in a large freezer bag and coat with the cure. Rub the cure into the meat, covering all sides. Add the maple syrup, and turn the loins in the bag to distribute it. Squeeze the air out of the bag and seal.

For loin #2:  combine the Morton Sugar Cure, white sugar, brown sugar, 1 tablespoon of the pepper, and Red Eye Express. Mix well. Place 2 of the loin pieces in a large freezer bag and coat with the cure. Rub the cure into the meat, covering all sides. Add the molasses, and turn the loins in the bag to distribute it. Squeeze the air out of the bag and seal.

Place both bags in the refrigerator for 5 days, flipping the meat over once a day. Liquid will begin  to collect in the bag almost immediately, indicating that the cure is working.

On the 6th day, remove the meat from the cure and soak in cold water for 1-2 hours to remove some of the salt. Dry off the meat and refrigerate uncovered for an hour – this helps the meat dry and form a pellicle, or glaze, to keep moisture in and help hold the smoke.

Set up your grill or smoker up for an indirect cook at 250°F for at least 4 hours. Once the cooker is up to temperature, add your smoking wood (I used pecan for this recipe).

Put the loins on the grate and cook until the internal temperature of the loin hits 160°F. Remove from the smoker and let cool before cutting into slices. I ran this batch through our food slicer and made both 1/4 inch slices for breakfast as well as some deli-thin ones for pizza topping and sandwiches.