Smoked Pork Loin

Purchased a whole boneless pork loin, cut half of it into pork chops, & seasoned the other half for smoking. Well three days later I remembered it in the bottom of my outside fridge. So rather than throw it out I put it on the Ole Masterbuilt.

I have it set up to cold smoke with sand & water in the water tray covered with aluminum and a couple of 1/4 steel plates where the lower & middle rack normally reside. I typically use this set-up for smoking salmon & softer fleshed animals.

Now I'm doing 50 other things and my attention gets diverted from the smoker & I head off to bed. The next morning I follow my normal routine & head off to work.

So just around quitting time I'm talking with a couple of colleagues and realize I've left the pork loin on the smoker. At first I'm horrified but soon I remember it was set on low heat & at least it won't be burnt.

When I get home I'm relieved to see my house is still standing & my smoker is still intact. I open the smoker to reveal a perfectly cured & smoked Canadian bacon style pork loin staring back at me. I immediately take it inside & allow it to rest while I change out of my work clothes.

I decide to cut it first from the blade end because of the two different muscles have different qualities. The first couple of slices are drier than cotton balls & my scepticism starts to rise. But then I make one more cut to reveal moist, salt-cured, smoked-porky goodness.

I cut a few more slices to see if my mistake is worth saving. The taste is satisfactory & I start cross-utilizing my final product. I've already diced it in ham and cheese omelettes, chopped it in green beans, & sliced it for eating with deviled eggs.

I really appreciate mistakes that turn into miracles.

Cheers!