HOMEMADE CANADIAN BACON RECIPE RECIPES

Steps:

• Bring all ingredients except loin to a boil for 10 minutes.
• Trim fat from loin.
• Cool the brine to 38 degrees F and strain if desired.
• Add loin and put a plate on top to keep submerged.
• Cover,Put in fridge and let sit 7 days turning once at 4 days.
• Remove and rinse in cold water. Soak for 45 minutes in cool water.
• Get smoker to 225 Degrees F. Use a good hardwood of choice.
• For breakfast bacon cook to 145 degrees F.
• For finished bacon cook to 155-160 degrees F.
• Cut to desired thickness. 1/4" for me.
• Keeps in fridge same as commercial bacon.
• Keeps in freezer longer if left unsliced.

Steps:

• Mix all ingredients together in a small pot, except the pork loin, over medium low heat until dissolved. Once it's dissolved, let it cool a bit. Use your meat injector and inject the brine about every 1 inch or so, from the top, about halfway down. Place the meat in the brine, and top with a saucer to keep it from floating up out of the brine.Brine in your fridge for 12-14 days.
• After 12-14 days, you'll want to test the salt level: Remove the loin and slice of a piece and fry it up. If it's too salty, soak it in filtered water for a few hours. Test it again. With the mixture above, it was perfect without soaking, but you should test it to be on the safe side.
• If you like what you taste, it's time to smoke it. Fire up your smoker, however you do your smoker, and smoke the loin at 225° for about 1.5 hours, or until the internal temperature reaches 145°. Remove from the heat.That's it! Enjoy!