Servings: 1 pork loin cut 1/8 inch thickPrep Time: 3-5 days Cook Time: 8-10 minutes
1 boneless pork loin
1 Tbsp Morton Tender Quick mix or Morton Sugar Cure (Plain) mix per lb of loin
1 tsp sugar per pound of loin
Trim fat from pork loin. Mix Morton Tender Quick mix or Morton Sugar Cure (Plain)mix and sugar. Rub mixture into the loin. Place loin in “food grade” plastic bag; tie open end. Refrigerate and allow to cure for 3 to 5 days. Remove from cure. Soak loin in cool water for 30 minutes; pat dry. Refrigerate uncovered to dry slightly before cooking. Cut into 1/8 inch thick slices. Preheat skillet; brush with oil. Fry over low heat, turning to brown evenly, about 8 to 10 minutes.
Pea Meal Bacon: After loins are dry, rub liberally with a mixture of cornmeal and black and red pepper to taste. Cover with plastic wrap and refrigerate. Before frying, sprinkle slices with additional cornmeal.
Submitted by: wvhomecanner on October 9, 2012