Canadian Bacon

The Brine

8 cups water
2 Tbs Prague Powder #1 curing salt - Curing Calculator
1.5 cups Kosher salt
1 cup brown sugar
1/2 cup syrup. (Maple if you have it.)
2 Tbs powdered garlic
1 Tbs black pepper
2 tsp ground coriander
1 tsp cloves

Dissolve all ingredeints in water and boil.

Cool solution and add 24 cups water (16 Cups in a gallon)

Place solution and Pork loin in large ziplock bags for a week. I have two 8 pound full loins that I will be cutting them in thirds.

Smoke to an internal temperature of 145 degrees F

Back to Recipes