Bacon! bacon! bacon! Baaaaaaaaaaaaaaaaaaacon!

So, it's quite possible I'm completely obsessed with pork products.

Bacon Mach 1

3 lb rib end pork loin roast
1 cup Morton Tender Quick
4 cups cold water

Mix Tender Quick with the water until mostly dissolved. Place the pork loin in a gallon zippie bag, pour the water/Tender Quick mixture over, press out as much air as possible and refrigerate for 3 days. Slice thinly (an electric knife...) and pan fry.

Notes: Undeniably the best bacon I'd ever had but still a teens salty. So...

Bacon Mach 2

3 lb rib end pork loin roast
1 cup Morton Tender Quick
1 cup white sugar
4 cups cold water

Mix Tender Quick and sugar with the water until mostly dissolved. Place the pork loin in a gallon zippie bag, pour the water/Tender Quick mixture over, press out as much air as possible and refrigerate for 3 days. Slice thinly (This time we borrowed Mary Jo's meat slicer, woooooooooo hooooo, gotta get me one of those.) and pan fry.

Notes: It's amazing the difference a bit of sugar makes. I'm very happy with this one. I do plan on adding a little liquid smoke to the next batch but otherwise perfect.

Bacon Mach 3 (or Fancy Schmancy Underpantsy Bacon)

3 lb rib end pork loin roast
2/3 cup Morton Tender Quick
2/3 cup honey powder
3 cups cold water
2 Tablespoons No salt added Greek Seasoning
1 Tablespoon black pepper
2 capfuls Wright's Hickory Liquid Smoke

Mix all ingredients except the pork loin until mostly dissolved. Place the pork loin in a gallon zippie bag, pour the water/Tender Quick mixture over, press out as much air as possible and refrigerate for 3 days. Slice thinly (Again, Mary Jo's slicer, Woot.) and pan fry.

Notes: Although this was good, it wasn't as bacony as I'd like. We're going to use up this one first and then back to the Mach 2 stuff. It did however make me want to put liquid smoke in Mach 2 and call it 2.1.