Mike's Canadian Bacon

1 length of center cut pork loin, about 3 pounds

45 Grams kosher salt

5 grams InstaCure No. 1 also known as Prague Cure No 1 (For best results, but you can do without.

10 grams black pepper

5 Grams garlic powder

5grams ground cloves

10 grams onion powder

8 grams dried thyme

Mix all ingredients, rub them well into the loin, add more kosher salt as necessary to heavily coat the pork loin.

Place in extra long vacuum bag and seal

Rub seasonings into the mean firmly, place in fridge and repeat daily while turning the “up” side down each day.

Massage and gently form pork loin longer and round.

After at least a week, remove from bag, quickly rinse majority of salt, seasonings and juices away.

Pat dry with a towel or paper towels.

Cut enough cheese cloth to extend beyond the ends of the loin by several inches.

Roll loin tightly, and tie off the ends like a big sausage.

Using butchers twine, tie up the roast to help keep its shape while smoking.  Meat can be hung or lay flat on the grill, but needs to be rotated throughout the smoking process to ensure even saturation.

Place wrapped pork loin in a shallow dish and soak with apple juice, cider, beer, etc.  This will add flavor to the crust as well as help the smoke adhere to the meat and encourage penetration.

Light off the smoker using charcoal and a couple wood chunks (not chips) Adjust air dampers until the smoke moves from fire to chimney without being too stagnant and the temperature to maintain is between 215-270 deg Fahrenheit.

Once temperature stabilizes, place meat in the smoking chamber.  Rotate every hour and add chunks of wood as need to maintain temperature, probably around every 2 hours.

Smoke for around 6-7 hours, meat will be done when moderately firm.  Not hard, and not soft.

Once done, let rest on the counter for 30 minutes, then remove twine and cheese cloth.

Slice thinly and enjoy on crackers, pizza, sandwiches omelets, and wherever you would ham!

Feel free to tweak with the seasonings, as well, like spice it up with Cayenne Pepper or other spicy ingredients.

Wine Marinade

First of all, mix up my Basic Marinade.

Then, for beef, add 2 oz of Red Wine.

For Poultry, Pork, and Fish, add 2 oz of White Wine.

Pour into container and marinate overnight, unless you have a vacuum marinading system (which I highly recommend, within 15-30 minutes you can have a deep marinade and start grilling.)

Basic Marinade

This marinade is great for beef, pork, and poultry as a stand-alone marinade or a base (add more ingredients at your desire.)

1/2 cup Mike's Smokey Sweet BBQ Sauce (mix with or substitute with Mike's Hellfire for more heat.)
1/2 cup apple juice (best), or water (Ok)
1 tblsp Beef Base (I use Tone's brand, it looks like axle grease, but is made from beef and gluten free.)
2 tblsp Brown Sugar
1 tblsp course Black Pepper
1 tsp Chili Powder
1 tsp Salt (optional)

Mix well, warm enough on low temperature to dissolve the brown sugar.
Pour into container and marinate overnight, unless you have a vacuum marinading system (which I highly recommend, within 15-30 minutes you can have a deep marinade and start grilling.)

Bourbon Marinade

I've found that Mike's BBQ Sauce can help make a pretty wicked marinade.  It's a great way to get flavor and smoke on meats that will go on the gas grill, crock pot or oven.  Only YOU will know you didn't smoke it on a wood fired grill! ;)

I've found a bit of bourbon in a marinade or sauce goes very well with beef.  From burgers to tenderloins.  I even have a recipe for a bourbon sauce that I make from time to time to sell that can be used as a marinade itself or a sauce, although it's a bit thinner than my regular sauces.

Or you can marinade with this variation:

1/2 cup Mike's Smokey Sweet BBQ Sauce
1/2 cup water
1 oz shot of Bourbon
1 tblsp course Black Pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt (optional)

Mix well, pour into container and marinate overnight, unless you have a vacuum marinading system (which I highly recommend, within 15-30 minutes you can have a deep marinade and start grilling.)

I often make variations, substitution and changes to recipes.  One variation is to mix Mike's Smokey Sweet BBQ sauce with Mike's Hellfire sauce, percentages vary depending on your taste and how hot you like it, from 1% to 100%.

I'm Lovin It!

(I call it the MikeRib Sandwich)

So, I created this gem about 4 years ago after discovering I could make a rack of ribs that I could extract the bones from after cooking without the whole rack falling apart. This treat will feed several people, is great on "Game Day" or "Just Because."  It will take some time to prepare though so start early.  The center point in this is putting a whole rack of ribs in a sandwich using an entire French Loaf.  The toppings I show are just a few of many you can have fun with.  As long as the ribs and bread are right, the rest should just fall into place.

For the ribs, carefully prepare a rack of St Louis style ribs.  If at all possible get ribs marked as "Extra Meaty."  Peel off the membrane in the bony inside, very important!  Season them how you like.  I like to use either mustard or a Carolina style (mustard) BBQ sauce to lightly coat the ribs to create a "glue" for the rub, then add in your usualy seasonings such as salt, pepper, chili powder, garlic powder, etc.  Wrap and chill them for a few hours to let the seasonings get it.

Grill or smoke the rack over low temps, like 250-275 over INDIRECT heat, such as from an offset smoker.  Watch the meat begin to recede from the ends of the bones and get tender, but NOT so tender the rack falls apart when you lift or move it.  This is the tricky part.  The shorter rib bones on the ends might start coming out on their own when moved, but the meat should still be firm for the most part.

Carefully take them off the grill and lay them out on a cutting board, meaty side down.  Using a small but sharp knife (like a paring knife) slice down the middle of the bones and gently pull them out of the meat, trying not to tear or break apart the rack.  This is where having extra meaty ribs pays off.

Once all the bones and cartilage are are removed, trim up the sides and ends so they won't extend too far over the width of the French bread, and removing any remaining bits of bone or cartilage.

Toast the French bread in your oven (Or on your grill!) with a light coating of butter.  Then add whatever dressings you want to use on the bread, such as Mayonaise, Miracle Whip, Mustard, BBQ Sauce, etc.  Also brush on a light coat of BBQ sauce directly on the ribs as well.

Begin building your sandwich to taste, a little lettuce...

Tomato...

Onion...

However you like it, there is no right or wrong!  Put it all together, cut into manageable pieces and enjoy immediately!

Bourbon Sauce/Glaze

Bourbon Sauce/Glaze

Ingredients

• 1/2 cup Bourbon
• 1/2 cup Mikes Smokey Sweet BBQ Sauce
• 2 tbsp Mikes Spicy BBQ Sauce
• 1/2 cup molasses
• 1/4 cup water
• 1 tbsp Beef stock

Instructions

1. Combine BBQ Sauce, molasses, beef stock, and water in a sauce pan.
2. Heat on Medium-High stirring with a whisk until it comes to a soft boil.
3. Reduce heat to medium.
4. Add Bourbon, do not stir.
5. Light sauce with long lighter, allow to burn off and go out on its own.
6. Whisk sauce, and attempt to re-light until sauce no longer ignites.
7. Remove from heat, whisk in and let cool on counter.
8. Use immediately or refrigerate up to one week.