makin bacon

Now that I have our hog slaughtered and in our freezer I made my first attempt to cure and smoke a pork loin.  Which is another way to say I tried to make bacon.  The curing is insanely easy.  I used 2.5 part kosher salt 1 part sugar and a generous grinding of black pepper.  I rubbed it all over the pork loin and let the loin sit, uncovered, in the frig for a week.  Every day I'd pour off the excess liquid and rub in more of the salt mixture, as needed.  Curing=easy   Smoking=hard    After a week I attempted to smoke it.  First I rinsed the surface salt off and used paper towels to dry it off.  Then I put it in the grill with a little fire off to one side and the pork loin smoking on the far side.  I do have a thermometer and I know how to use it, but at the same time let's just say the entire thing was difficult to ruin. I tried.  I just couldn't keep the temperature even in our outdoor grill.  I was aiming for just under 200 degrees, but after a couple of hours of waaaay too hot alternating with waaaay too cold I gave up and brought it in the house.  I carved off a bit of the overcooked pieces and it is absolutely delicious.  We sliced it as thin as we could (it is still pretty thick for bacon) and fried up the slices up for BLTs with our fresh garden tomatoes.  Fabulous.  Randall had some in the morning with his fried eggs and said they tasted like mini pork chops with his eggs.  Home made bacon it an amazing treat.  It's only been a couple of days and we've eaten more than half of the pork loin.  It is so yummy.