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 3-5 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 - 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.