Homemade Canadian Bacon


5 pound pork loin, cut in half if you need to fit it in vessel

1 gallon filtered or distilled water

1 cup brown sugar

1 cup white sugar

3/4 cup kosher salt

1 tablespoon Insta Cure #1 (Prague Powder)

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon maple syrup


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!