My attempt at Canadian bacon, which I realize my Canadian friends say doesn't exist, but whatever you call it this is tasty. It’s a combination of a couple of recipes I found and experimented with. Pictures are after bringing both before and after smoking. This is the best result yet.
1 gallon water, divided
1 cup kosher salt
1 cup maple syrup
1/3 cup dark brown sugar
2 teaspoons Prague Powder #1
4 bay leaves crushed
3 medium cloves garlic, smashed
1 tablespoon black peppercorns
1 tablespoon pickling spice
1 boneless pork loin (mine was 5 lbs)
Add all ingredients besides the pork to a saucepan and bring to a boil. Turn off heat and let cool to room temperature. Add to remaining water in a container with a cover, large enough to hold pork, and combine. Add pork to brine an weigh down with a couple of small plates if needed. Store in refrigerator for ten days turning daily making sure pork stays covered in the brine. After ten days drain brine, rinse pork in cold water and pat dry with paper towels. Smoke at 225° until internal temperature reaches 140°. Slice to desired thickness and pan fry or grill.
1 gallon water, divided
1 cup kosher salt
1 cup maple syrup
1/3 cup dark brown sugar
2 teaspoons Prague Powder #1
4 bay leaves crushed
3 medium cloves garlic, smashed
1 tablespoon black peppercorns
1 tablespoon pickling spice
1 boneless pork loin (mine was 5 lbs)
Add all ingredients besides the pork to a saucepan and bring to a boil. Turn off heat and let cool to room temperature. Add to remaining water in a container with a cover, large enough to hold pork, and combine. Add pork to brine an weigh down with a couple of small plates if needed. Store in refrigerator for ten days turning daily making sure pork stays covered in the brine. After ten days drain brine, rinse pork in cold water and pat dry with paper towels. Smoke at 225° until internal temperature reaches 140°. Slice to desired thickness and pan fry or grill.
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