Home Made Bacon - Mmmmmmmmmmmmmmmmmmmm!

Part of the reason I signed up was to add some info here.
Boneless whole pork loins go on sale several times a year here. We get them, cut to the length of our Tupperware marinate containers, slice to about 4 cm thick, marinade 10 days total with Buckboard Bacon Cure, cook in the Bradley smoker to 180F internal temp.

We slice it about 5-6mm thick and warm in the pan or microwave. This produces a very lean, almost crumbly texture when cut across grain and reheated.

Sweetie and I met some people who have a small meat, locker plant down province a bit, next fall will be negotiating for a whole hog ground sausage to use in the smoker. Whole hog is a much different product than trimmings alone.