Sugar Cured Smoked Pork Loin "canadian Bacon"

Sugar Cured Pork loin for outdoor smoker

• Ready In: 124 hrs
• Serves: 12-15
• Yields: 20 slices

Ingredients

• 1  whole  pork loin
• 1  lb  hickory chips

• Cure

• 1 1⁄2 cups  tender quick, cure mortons
• 1  cup brown sugar
• 1⁄8 cup cracked black pepper
• 2  ziploc bags

Directions

1. rinse pork loin, then place one of the garbage bags in the other open them both as wide as possible place the loin inside the bags, mix the cure rub together pour over the loin making sure to get a even coat on the whole loin, then tie the bags in a knot and place in the fridge for 5 days, after the 5 day period is up then wash the loin clean, place in a smoker or pit with chips poored over the fire source cook at 220 degrees for 4 hours or the desired internal temperture of 150-160 degrees, remove from heat source wrap in foil or cover for at least 30 minutes before serving slice to desired portions it will never be dry if you follow these directions and it is even better on a roll or bread the next day.