Friday, December 2, 2011


The pork loin that has been curing for the last week in the bottom of my fridge is now on the grill with an extremely low fire, and some apple wood chunks.  Canadian bacon, here we come!

Canadian Bacon 

1 tbsp/lb Morton Tender Quick
1 tsp/lb brown sugar

1  3-5lb pork loin, trimmed of all fat
corn meal

Combine Tender Quick and brown sugar. completely coat pork.  Place in a large zipper bag in the coldest part of your refrigerator for at least 5 days, flipping daily.

The night before you plan to smoke your meat put your wood chunks in a bowl of water to soak.

On the day you plan to smoke your meat, pull it out of the fridge, rinse, and soak it in cold water for at least 1/2 hour.  This process is called "freshening" and will prevent you from having extremely salty meat.  While the meat is freshening, build a low fire on 1/2 your grill, and place a full pan of water on the other side.  Just before you place your meat on the grill, roll it in corn meal to form a rind, and toss the soaked apple wood chunks on the fire.  Place the meat over the water pan, NOT over the fire.  Allow to cook until internal temp reaches 145.  *NOTE - this is a smoked product NOT a fully cooked product. cook before eating!

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