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Canadian Bacon

Courser

New member
Here's my newest version of pork loin Canadian Bacon.
It's a very standard dry cure. 1TBS Tender Quick per pound, 1 TBS brown sugar per pound. Cured for 10 days. It needed a one hour soak to get ride of a bit of salt. Then vac packed half with just a Maple syrup coating for a day and the other half was the same except coated with maple syrup and cracked black pepper.
I finished it with a 5 hour hot smoke in the GMG DB with the Amazen smoking tube going full bore. pulled when IT hit 145.
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