Apparently Canadian Bacon is only called Canadian Bacon in the United States.  In the UK and Ireland it’s called Rashers and in Canada its called Peameal Bacon.  Unlike what we know as bacon (pork belly) it’s made from the loin or the back.  In the 1800’s, there was a shortage of pork in Britain (according to the Internet) and brined loins were imported from Canada.  The Brit’s then smoked it and Americans brought it to the states calling it Canadian.  

I just realized what an odd turn my life has made.  Who in the world would have thought a city girl like myself would be curing her own meats?  I’ve got Pancetta in the wine fridge, homemade bacon in the walk-in and Canadian Bacon in the smoker.  While I hate living in Texas, I appreciate being able to explore my culinary curiosities aka no life so I cook.  

Canadian Bacon

• 2 gallons
• 3 cups Kosher salt
• 1/3 cup Pink Salt
• 1 cup Sugar
• 5 cloves Garlic, minced
• 4 bay leaves
• 1 Tbsp Sage 
• 2 Tbsp Thyme 
• Full Pork Loin

In a large pot, add 1 gallon of water and the remaining items of the brine.  Whisk on medium heat till all the salt has dissolved and remove from heat.  

Add the remaining 1 gallon of water, preferably very cold to the brine.  Bring to room temperature and add pork.  Place weight, plate or any other non-reactive material on top of the loin to ensure full submersion of meat.  

After 72 hour bath, remove from brine and rinse.  Pat dry and refrigerate for 24 hours uncovered.  Smoke @ 190F for 2 1/2 hour or till internal temperature reads 150 F.  Rest meat for at least 20-30 minutes.