Took two pork loins from the store.


Washed em down some and then brined them.


In one gallon of water I mixed one cup of Morton Kosher, one cup of white sugar, one cup of brown sugar and some cure no.1.


Cured them for about two weeks.


Smoked them today in my Masterbuilt propane smoker. Used hickory chunks for smoke.

Smoked-cooked at 325. Pulled em out at 150 degrees.




They turned out perfect. I could not be happier.


Smoking Meat forums recipe called "Pop's Brine".

Two weeks? Wow.

Wow !

Nice !

...... but need pics !!!!!!!!!

Please.

Brining makes all the difference in the world.

We did some wild boar ribs, on the bone loins and 1 ham a couple weeks back.

Tasty.

You made Canadian bacon.

A miniature ham.

Not similar in flavor to the Canadian bacon I have eaten.

Sounds great!