Remove silver skin and trim fat away from pork loin

If pork loin is large cut into approximately 2 to 3 pound loafs

The ratios of ingredients are 1 tablespoon of Morton's tenderquick per pound and the dark brown sugar garlic powder and onion powder is one teaspoon per pound

For example a two pound chub would have 2 tablespoons of tender quick and 2 teaspoons each of remaining ingredients

Once you have determined your measurements mix all dry ingredients together

The maple syrup is not mandatory for this so I use just enough with the dry ingredients 2 distribute them evenly

If you opt to not use the maple syrup it is crucial that you evenly distribute the dry ingredients

Once you have evenly distributed on the pork loin place in a ziploc bag (I double bag for safety) and place in 35 to 40 degree fridge for six days,massaging daily

The tender quick cures the pork to inhibit botulism from forming

After 6 days remove from the bag and immerse in cold water for 30 minutes

Now you can slice a piece off and throw it in a frying pan and fry it up to see if its too salty

If it is still too salty repeat step 10

Pat pork loin dry and place on plate in refrigerator uncovered overnight

This allows pellicule (rind)to form on the outside

Pick the hardwood of your choice to smoke with. I prefer something mild such as maple or Apple

set your smoker temperature to 225 °

2 hours of smoke and bring the internal temperature of the bacon to 140°

wrap in aluminum foil until cool enough to handle

Wrap in plastic wrap or vacuum seal and place in refrigerator for 48 hours to mellow out

after 48 hrs. slice in 1/8" pieces or however thick you choose

you can omit any of the ingredients as long as you keep the Morton's tenderquick