How To Make Canadian Bacon!

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.

Trim off the silver skin and connective tissue from the pork loin.

Place the trimmed pork loin into a 2-gallon Ziploc bag.

Add 1 gallon of water to the bag with the pork loin.

Add 1 cup of brown sugar to the water in the bag.

Add 1/2 cup of iodized salt to the bag.

Add 1 tablespoon of white pepper to the bag.

Add 1 tablespoon of granulated garlic to the bag.

Add 1 tablespoon of pink salt (curing salt) to the bag.

Seal the bag, removing as much air as possible, and tuck the top into the bag to prevent spills.

Place the bag in a pan and refrigerate for two weeks, flipping the bag every other day.

After two weeks, remove the pork loin from the brine and feel its firmness.

Season the pork loin with the redneck barbecue lab all-purpose seasoning.

Place the seasoned pork loin in the smoker and smoke until it reaches an internal temperature of 145 degrees Fahrenheit.

Remove the smoked pork loin and refrigerate it to chill before storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary