MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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.
  
  Recipe by Scott Turow
  
  Recipe FROM: AARP: The Magazine, Jun/Jul 2017
  
  Uncle Dirty Dave's Archives
 
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