HOW TO MAKE CANADIAN BACON FROM PORK LOIN RECIPES

Steps:

• Put all ingredients except the pork loin in a large sauce pot and bring to a simmer over medium heat. Remove and let cool.
• While the brine cools, trim the pork loin of excess fat and silver skin, keeping a thin layer of fat around the loin. Cut the loin in two equal 4-5 pound pieces and set aside.
• Once the brine is cool, place the pork loin pieces in a two-gallon Ziploc bag and pour the contents of the sauce pot over the pork. Close the bag and refrigerate for four days, checking each day and turning the bag to make sure the loin brines evenly.
• The morning of the fifth day, remove the pork, rinse and pat dry. Place on a rack set inside a sheet pan and return the loin to the refrigerator to dry for several hours.
• In the afternoon, prepare your smoker. If you don’t have a smoker, you can use a kettle grill. (See How to Turn Your Kettle Grill Into a Smoker) You can also roast this in the oven, you will just lose the smoky flavor. If oven-roasting, cook at 300 degrees Fahrenheit until the internal temperature reaches 155 degrees.
• In the smoker, cook the loin pieces for about 4 hours or until internal temperature reaches 155. Do not cook longer or the meat will be too dry. Remove and allow to cool before slicing.

Steps:

• Combine all the brine ingredients in a large, non-reactive pot. Stirring occasionally, heat the brine over medium heat until the salt and sugar are fully dissolved. Let the brine cool, then pop it in the fridge to chill.
• While your brine is chilling, trim the pork loin of any excess fat and slice in half to form two, 4-to-5 pound cylinders. Put each piece of pork loin in a heavy duty, gallon-size freezer bag. Divide the brine and the aromatics evenly between the bags, squeeze out excess air and seal the bags well.
• Brine the pork in the the refrigerator for 3 to 4 days, flipping the pork periodically to ensure an even brine.
• Rinse and dry the pork, then allow to dry to form a pellicle.
• Hot smoke the pork at 200 degrees until the internal temperature of the pork reaches 150 degrees.