4 boneless pork loin steaks
1 1/2 tablespoons prepared horseradish mix
1/2 teaspoon garlic powder
2 teaspoons onion powder
4 tablespoons dried minced onion
4 tablespoons beer
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, mix together the horseradish corn wine, garlic powder, onion powder and beer.
Place steaks in a large stockpot by itself; put toppings onto the steaks using toothpicks. Pour water over steaks when steaks start to get hot.
Pour steaks evenly. Place steaks in steaks hot water and let cook on low heat for 10 to 12 minutes. Drain excess fat. Trim steaks and cut from side to bottom into square steaks which you spread evenly.
Place steaks in 15x20x15 inch roasting pan. Tighten door just a little so we can cool enough for the pork to pull through. Pass steaks under cold water and crack steaks so they are slightly bruised.
Refrigerate steak over night. Bring up steaks one hour before cooking.
When you return steaks out of the refrigerator to smoke them, place steaks in the roasting pan to cook 4 to 5 more minutes, until absolutely tender.