Canadian Bacon. Homemade. Smoked on the Kamado Joe.

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.

Prepare a brine mixture with 2 cups brown sugar, 1 cup kosher salt, 2 tablespoons black pepper, and 2 teaspoons pink salt in 2 quarts of water.

Cut the pork loin in half and place it in a large baggie.

Pour the brine mixture into the baggie, ensuring the pork is covered, and remove excess air.

Refrigerate the bag and turn it daily for seven days.

After seven days, remove the pork from the brine and soak it in cold water for 1.5 hours to reduce saltiness.

Dry the pork and place it on a rack in the fridge for 24 hours to dry further before smoking.

Smoke the pork loin at 225 to 250 degrees Fahrenheit until it reaches an internal temperature of 145 degrees Fahrenheit.

Slice the smoked pork loin into pieces.

Heat a cast iron skillet on the gas grill and add ghee to fry the slices until cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary