Canadian Bacon with Really Smoking

pork loin

🥗Healthier: turkey loin

💰Cheaper: pork shoulder

Turkey loin offers a leaner option, while pork shoulder is more economical.

black pepper

🥗Healthier: white pepper

💰Cheaper: ground black pepper

White pepper can provide a milder flavor.

cornmeal

🥗Healthier: oat flour

💰Cheaper: flour

Oat flour is a gluten-free alternative, while regular flour is often less expensive.

Remove excessive fat and silver skin from the pork loin.

Prepare a salt and insta-cure mixture using 3% salt and 5% sugar.

Cure the pork loin in the salt mixture for 2-3 days, flipping it every day.

After curing, rinse the pork loin lightly to remove excess salt.

Pat dry the pork loin with paper towels.

Twine the pork loin to maintain its shape while cooking.

Smoke the pork loin at a cooking temperature of 200-220°F until it reaches an internal temperature of 145°F.

After cooking, refrigerate the pork for 12-24 hours to achieve a solid consistency.

Slice the pork loin and serve as sandwiches or with eggs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary