Unlock the Secret to Mouthwatering Homemade Canadian Bacon / PMP BBQ 4K

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.

Bring 4 cups of water to a boil.

Reduce heat to a low simmer and stir in 1 cup plus 2 tablespoons of kosher salt until dissolved.

Add 1.5 tablespoons of pink salt and 0.5 cup of non-sugar sweetener, whisk until dissolved.

Stir in 0.5 cup of sugar-free maple syrup, 8 cloves of coarsely chopped garlic, 4 bay leaves, 1 tablespoon of whole black peppercorns, 1.5 tablespoons of thyme, and 2 tablespoons of apple cider vinegar.

Remove from heat and add 4 cups of ice water to cool the brine.

Place the 4-pound pork loin in a one-gallon bag and fill with the cooled brine, ensuring it is sealed well.

Refrigerate the brined pork for 4 days, flipping it daily.

After 4 days, rinse the pork loin under cold water and soak for 30 minutes in cold water.

Pat dry with paper towels and place on a wire rack in the refrigerator for 24 hours to form a pellicle.

Preheat smoker to 225 degrees Fahrenheit.

Smoke the pork loin until it reaches an internal temperature of 150 degrees Fahrenheit, then let it rest covered for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level: