Bacon with pork tender loins, not pork loins. From the beginning. 2 weeks ago I bought 3 pork tender loin packets. That came to 6 loins, 2 per pack. I rubbed 3 with High Mountain buckboard bacon rub and 3 with High Mountain bulk cure. I added 1 cup of fake maple syrup to the three in the bulk cure. 2 weeks in the fridge, messaging everyother night. Rinsed well. I rubbed 2 of the tenderloins with black pepper fresh ground. Smoked at 200 hickory wood, 3 chunks and a hickory Bradley puck, for about an hour and an internal temp of 140. Removed and cooled. Then in the freezer for 2 hours. Sliced thin on my slicer(if doing it again I would slice a little thicker). I sliced some across gain, that gave me discs about silver dollar size. I sliced some with the grain, looked more like longer ribbons of bacon . Small amout of veg oil in the skillet and cooked until nice browned, slightly crisp. On to paper towels to absorb oil. Best Bacon ever!! Some plain, some with Maple flavor and some with black pepper edges. Almost no fat and great bacon flavors. No ham taste at all. I know you are all drooling now
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