Canadian Bacon

  • Pork Loin, trimmed of all fat
  • 1 tablespoon of Morton Sugar Cure per pound of meat
  • 1 teaspoon of sugar per pound of meat

Mix sugar and sugar cure together.

Rub seasoning into meat.

Place in food grade bag.

Place in refrigerator  3 to 5 days, turning occasionally.

Remove from bag and refrigerate uncovered for 24 hours.

Smoke over indirect heat at 200 degrees until internal temperature reaches 160 degrees.

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