Canadian Bacon by Chef Sandy

Smoked Canadian Bacon is a delicious alternative to store bought breakfast bacon that you can easily make in a SmokinTex Smoker— and who doesn't love Canadian Bacon?

First, trim the silverskin and fat off of the pork loin. Use a sharp boning or fillet knife (or the sharpest blade in your knife drawer) to get under the silver skin- then hold one end of the silver skin while you run the knife between the silver skin and the meat, with the blade slightly angled up towards the silver skin. Always work with the blade going away from your body. When the loin is well trimmed, rub with the cure mixture below.

For Each Pound of Pork Loin, rub with:

• 1 Tbsp Mortons Quick Cure

• 1 Tbsp Sugar

Rub the cure into the meat and refrigerate for 5 days, in the coldest part of your refrigerator.

Rinse the meat with fresh cold water and then soak in ice water for 30 minutes then pat dry.

Place in the SmokinTex smoker, using about 2oz of your favorite wood (we recommend Cherry or Apple wood) and smoke until the meat reaches 155°F internal temperature.

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