So Father's Day decided to fill up the smoker. Canadian bacon on top.
Recipe
6+ lb pork loin, trimmed and cut in half
1+ gallon of water brought to a boil with
2 TBSP of peppercorns
1 1/3 cups of Morton's Tender Quick
3 tsp of garlic oil
3 bay leaves
1 TBSP of homemade "KC" type rub mix
1 1/3 cup brown sugar
1 shot of gin, throw all in the mix and give a good stir. Cool to room temperature and place loins in covered for seven days, eight days in my case secondary to work schedule.
Rinsed several times and placed in cold clean water for 1/2 hour prior to smoking.
Placed in 225 degree smoke for approximately 4 hour to an internal temp of 145 degrees Fahrenheit.
In Smoker
Pulled from smoker
Rested overnight in the fridge and then sliced up with our new Cabelas smoker
Very good, enjoyed cooked, in sandwiches, very tasty
Recipe
6+ lb pork loin, trimmed and cut in half
1+ gallon of water brought to a boil with
2 TBSP of peppercorns
1 1/3 cups of Morton's Tender Quick
3 tsp of garlic oil
3 bay leaves
1 TBSP of homemade "KC" type rub mix
1 1/3 cup brown sugar
1 shot of gin, throw all in the mix and give a good stir. Cool to room temperature and place loins in covered for seven days, eight days in my case secondary to work schedule.
Rinsed several times and placed in cold clean water for 1/2 hour prior to smoking.
Placed in 225 degree smoke for approximately 4 hour to an internal temp of 145 degrees Fahrenheit.
In Smoker
