Smoked and Cured Pork Loin aka Homemade Canadian Bacon with a Whiskey & Orange Glaze

pork loin

🥗Healthier: turkey breast

💰Cheaper: pork shoulder

Turkey reduces fat content while pork shoulder is more affordable.

pink curing salt

Essential for safe curing.

Combine 3/4 cup kosher salt, 1 cup regular white sugar, 1 cup brown sugar, 1 tablespoon pink curing salt, 1 tablespoon pickling spice, and a couple of bay leaves in 1 gallon of distilled water to create the brine.

Stir the brine mixture until salt particles are no longer visible.

Cut the pork loin into two pieces to fit into the container.

Inject the brine solution into the pork every half inch to ensure it penetrates the meat.

Submerge the pork in the brine solution in a non-reactive container.

Cover and refrigerate the pork for 10-14 days, flipping it daily to ensure even curing.

After curing, remove the pork from the brine and let it dry for a day before smoking.

Cooking Techniques

Equipment Needed

Spice Level: