Title: How To Smoke Bacon *
Categories: Pork, Herbs
Yield: 8 Servings
1 1/2 c Water
3/8 c Kosher salt (6 oz)
1 tb Pink salt #1
1/4 c Maple syrup
1/4 c Truvia or Splenda brown
- sugar blend -OR-
3/4 c Brown sugar
4 cl Garlic; peeled, pressed
2 Bay leaves
1 1/2 ts Dried thyme, oregano or
- sage or a blend
1 1/2 ts Black peppercorns
1 Lemon; juice only
1 c Ice
5 lb Boneless, center cut, pork
- loin roast
* "Canadian" bacon, that is - UDD
Boil water, then simmer. Add all ingredients except ice and meat,
stirring until salts and sugars dissolve. Remove from heat and add
ice; let cook for 1 hour. Seal into a gallon-size 2-layer
zip-closure bag; chill for 1 hour. Add pork loin; reseal. Chill for
2 days, turning every 12 hours.
Remove loin from bag, rinse and pat dry. Discard brine. Place loin
on a baking rack over a pan; chill for 24 hours.
Start lump charcoal in smoker or kettle barbecue. Vent to reduce
temperature to 225 F/107 C. In kettle barbecue, heap coals on one
side and place a pan of water beside them. Put loin--on baking rack
and pan--on opposite side. In Big Green Egg, place ceramic shield
over fire. Slowly drop a handful of soaked wood chips onto coals.
Drop more every 30 to 90 minutes, as needed to reduce fire
temperature. Smoke until internal temperature reaches 150 F/66 C,
about 5 hours.
Remove loin, allow to cool, then refrigerate. Slice on next day.
Freeze excess.
