Back Bacon Smoked

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Back Bacon Smoked
  1. Mix water, kosher salt, sugar, maple syrup, garlic powder, and curing salt until dissolved.

  2. Place the pork loin in a large bag or food-safe container large enough to completely submerge it in the brine. Add brine and refrigerate for at least 3 days.

  3. Remove pork from brine and pat dry with paper towels; discard brine.

  4. Preheat a smoker to 180 degrees F (82 degrees C) according to manufacturer’s instructions.

  5. Place pork onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer’s directions. Smoke until pork is slightly pink in the center, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let cool before slicing.

Editor’s Notes:

Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

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