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GAS GRILL BOYS

Canadian Smoked bacon

Ingredients

4-5 lb pork loin
1 gal water
1 cup kosher salt
1 cup maple syrup
1/3 cup brown sugar
2 tsp curing salts (pink salt)
4 bay leaves
3 crushed garlic cloves
1 tbsp pepper corns.

Lagniappe

Mix 1 quart of water with all the salts, sugars and spices. Bring to a boil and
let cool and add the remaining 2 quarts of water.

Pour the mixture into a large plastic baggie or submerge in a large pan for 3
to 5 days in the refrigerator.

Remove the loin from the marinade after 3 to 5 days place it in a large
container and let it set in fresh water for about 30 minutes.

Pat the loin dry and place in a smoker with medium heat till it reaches 140
internal temperatures (2 to 3 hours)

Remove the meat from the smoker and allow it to cool completely. It can be
sliced thin and cooked in an iron skillet or on a grill when ready. Keeps in
refrigerator for a week or frozen for two months.

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