Canadian Bacon

Canadian bacon is brined with a curing salt and herbs before it’s smoked. The brine results is a moister loin, the herbs season, it pink salt gives it its curred flavor, and then the smoke adds the final layer of flavor.

The Pork Loin

1 4 pound boneless pork lion, all fat and sinew removed

The Brine

1 gallon water

(350g) 1 1/2 cups kosher salt

(255g) 1 cup sugar

(43g) 1 1/2 ounces pink salt

1 large bucnh of fresh sage

1 bunch fresh thyme

2 garlic cloves, peeled and lightly smashed

Day 0ne – Brine

1. Combine the brine ingredients in a large pot and bring to a simmer to dissolve the salt and sugar. Remove from the heat and let cool to room temperature, the refrigerate until chilled.

2. Place the pork loin in the brine and weight it down with a plate to keep it completely submerged. Refrigerate for 48 hours.

Day 2 – Dry

3. Remove the loin from the brine (discard the brine), rinse under cold water and pat dry. Place the loin on a rack and refrigerate, uncovered for 12 to 24 hours.

Day 3 – Smoke

4. Hot-smoke the loin to an internal temperature of 150 degrees F, 2 to 3 hours.  Allow to cool, cover and refrigerate for upto 10 days.

Yield 3/12 pounds Canadian Bacon