Smoked crispy saltiness with a slight sweet after taste of brown sugar and apple juice, bacon truly is the king of meats.
The end result
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The idyllic farm
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The volunteers.
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The brine
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The pork middle
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The middles in their brine bags
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Into the smoker
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Apple juice in the smoker to keep moister in and impart flavour
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Smokin
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Smoked
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Cookin
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Bacon (wild or farmed)
'Lesnie's' BF Total Cure
Coarse Salt
Brown Sugar
Water
Brine
At a ratio for your application add,
1.7kg cure per 45L of water
4.5kg of salt per 45L to brine after cure has been dissolved.
For 9 litres water add:
340g 'Lesnie's' BF Total Cure
900g Salt (after cure has been dissolved)
900g Brown sugar
Inject/pump brine into pork loin to 35-40% of weight.
Soak in brine 2-3 days
Flavour / Spices
Smoke in smoker 100 - 120 C heat for 2 - 3 hours
Place the pork loin in the smoker fat side up.
Add apple juice to smoker water reservoir.
Smoke until bronzed with smoke and cooked through.
Check the meats internal temperature registers 70 degrees C after about 2 1/2 to 3 hours.
Cool to room temp in smoker.
Cryovac and refrigerate.
