Smoking Pork Loins for Back Bacon, What I did and Pics.

The industry in Canada tries to keep a monopoly on this process...why you can't find it in Canada

Ralph, I must have missed this post last fall. All this looks pretty good as always. I'm going to order the morton salt on Amazon right now and start looking for the pork.

Don't feel bad Sabmgb....I missed it too....Thx Ralph...I just smoked 60 lbs of Salmon/Trout yesterday but in the near future will definitely be trying this.

Arnie

Hi Guys

If you are going to use the Morton Tender Quick, I suggest you go to this website

https://www.google.ca/url?sa=t&rct=j&q=&esr...yI92W-tOnTh5U8F


and download and printout their guide/recipe book.

Lots of valuable information there.

Morton has changed their web-site and the Curing Guide is no longer there, but it is at the link above.

SDC

Half pork loin on sale this week at no frills 1.88 lb

thank kevb81, i will go tomorrow and check them out.

Hey Steve

I find the "rib" portions are better than the "sirloin".

Ralph

Well i picked one up today and some others that were on sale at Sobey 1st of week, now waiting for the 12lb of MTQ to arrive. I had better like this pork. Tomorrow going to smoke 2 venison roasts and 4 goose breasts while i wait of the salt.

Hey Steve if you have lots of the loins, try smoking one whole, then cut it into chops, vac pac, freeze and enjoy a smoked chop while camping. Remember freeze flat for in the cooler storage. Simple to do rub with mustard, pork rub smoke to internal 160ish. I always leave my chops a little on the 160s just so when I heat them up they stay moist. Smother them in sauerkraut or your home made applesauce, but don't let me know where your camping or I'll raid your grill.

mydogbites, I will try one of the 3lb chucks. I like using yellow mustard on ribs then rub in a good rub and let sit over night. And always applesauce on pork.

The industry in Canada tries to keep a monopoly on this process...why you can't find Morton Tender Quick in Canada. Ralph I use the same process with pork loins and I do enjoy it, I have now been using Pork bellies instead and I think I like it better, have you tried using these?

The industry in Canada tries to keep a monopoly on this process...why you can't find Morton Tender Quick in Canada. Ralph I use the same process with pork loins and I do enjoy it, I have now been using Pork bellies instead and I think I like it better, have you tried using these?

I've thought about doing pork bellies, but in the end what you have is side bacon.

I prefer back bacon to side. Hence I do the pork loins.

SDC

I got my 6, 2lb bags of MTG today, so I brought the loins out of the freeze. Wednesday I will start the process. Monday put in the smoker.