ribs and canadian bacon

[bears fan]

yes, give me a minute and I'll go grab the recipe and re-type it for everyone.

[bears fan]

Ingredients for each pound of loin:
*Boneless pork loin 
*1 T. Morton Tender Quick per pound
*1 tsp. dark brown sugar per pound
*1 tsp. garlic powder per pound
*1 tsp. onion powder per pound
*Additional spices you may want to add to taste (I added nothing to mine)

Directions:
1. Trim fat from pork loin.
2. Cut loin into smaller sections.
3. Measure all dry ingredients for each section of meat based on the weight of each section of loin, and thoroughly mix.
4. Rub the entire mixture onto the loin.
5. Place loins into separate sealable plastic bags, and remove as much air as possible.
6. Cure meat in the refrigerator for 6 days.
7. Once a day turn meat over to redistribute any liquid that has formed.
8. When the loins are fully cured, remove loins from plastic bags and thoroughly rinse off.  Then rince off again!
9. Soak loin pieces in cool water for 30 minutes; remove from water and pat dry.
10. Refrigerate uncovered overnight, or long enough to allow to dry and to form an iridescent sheen on the surface.
11. Place loins into a 225 degree preheated smoker.
12. Apply smoke of your choice for two to three hours.
13. Continue to cook until an internal temperature of 145 degrees is reached.
14. Remove loins from smoker and tent foil until loins are cool enough to be handled by hand.
15. Refrigerate for at least two days or vacuum pack and freeze for later use. (I let it sit for two days, then sliced and vacuum packed and froze some of it).

[squirtthecat]

Thanks!!

[Habanero Smoker]

You could have save some typing and provided this link. :)

Canadian Bacon

[bears fan]

yep, could've done that.  Same dang recipe.  That would have been much easier.