I am interested in pork loin too. You helped us learn how to make Canadian bacon, but what else can I make with it that actually tastes good? Pork loin is almost always cheap here.

[QUOTE=AlittleSalt;635470]I am interested in pork loin too. You helped us learn how to make Canadian bacon, but what else can I make with it that actually tastes good? Pork loin is almost always cheap here.[/QUOTE]

I make a rouladen with it most of the time.I do mine by slicing the lion out into a thin sheet spreading out sausage on it and rolling it back up and tying with string.
It is somewhat labor intensive but well worth it.
[url]https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0ahUKEwiC3bHrk8vTAhVl9YMKHc0LA_gQFggjMAA&url=https%3A%2F%2Fen.wikipedia.org%2Fwiki%2FRouladen&usg=AFQjCNFXseo05kYidC5vICWJ3FjsQcEEXQ&sig2=y0JNCT0GqbdY5J82RWZHkA[/url]
Worth

Getting ready for breakfast.
Worth
[ATTACH]72203[/ATTACH]

Sunday brunch.
The bacon my super hot pepper spread four slices of toast four eggs sunny side up and habanero okra.
Ice water.
Worth
[ATTACH]72207[/ATTACH]

Worth, I wonder if Buckboard Bacon is the same thing I know as Hillbilly Bacon? I have never made it, but have eaten a bunch of it. I get it from an old country meat/ processing store down in the sticks. It's been there since the 30's and still uses an old smokehouse. I think it's a boneless butt that has been smoked black, then sliced like bacon and quickly pan fried to warm it up. Great stuff.

[QUOTE=SteveP;636856]Worth, I wonder if Buckboard Bacon is the same thing I know as Hillbilly Bacon? I have never made it, but have eaten a bunch of it. I get it from an old country meat/ processing store down in the sticks. It's been there since the 30's and still uses an old smokehouse. I think it's a boneless butt that has been smoked black, then sliced like bacon and quickly pan fried to warm it up. Great stuff.[/QUOTE]

It is the same thing you are right.:yes:
I used to see it when I lived in the Ozarks.

Worth

[QUOTE=Worth1;636858]It is the same thing you are right.:yes:

Worth[/QUOTE]

I love that stuff. It's stupid good!

[QUOTE=SteveP;636860]I love that stuff. It's stupid good![/QUOTE]

Super easy to make.

Worth

[QUOTE=Worth1;636862]Super easy to make.

Worth[/QUOTE]

Shamefully I don't own a smoker. Only a kettle Weber and long smokes are hard to do in it. I used to have a really nice New Braunfels smoker and it would have been perfect. But it got blown away. I need to start looking to replace it, but will likely wait until fall when the stores start marking things down.

It will work just fine you only need to make sure you cure the meat.

Worth

[QUOTE=Worth1;636869]It will work just fine you only need to make sure you cure the meat.

Worth[/QUOTE]

That would be new territory for me. I can get about a 4 hour smoke by running charcoal and wood chunks in a ring around the Weber and just lighting a little on one end.

I can help at any point to want it really is easy.
Many cured meats you dont even smoke.
Some you can just BBQ or grill or even boil.
Worth

[QUOTE=Worth1;636879]I can help at any point to want it really is easy.
Many cured meats you dont even smoke.
Some you can just BBQ or grill or even boil.
Worth[/QUOTE]

Thanks Worth. When I get ready to try it, you are my go to guy!

I just remembered I had three huge pork loins curing since last Saturday.
I totally forgot about it.:))

Worth

I want to add something, some of the recipes for brining are over the top on salt.
What is important is the amount of cure you use not the extra salt.
Some of the Sausage Makers recipes have enough salt to pay off tbe Roman legions for the next century.
Worth