Smoked Canadian Bacon by Mark Shore

• 1 1/2 gallons of water

• 1 pound of light brown sugar

• 1 cup of white sugar

• 1 1/2 cups of Kosher Salt

• 1 cup of dark Maple syrup

• 6 bay leaves

• 4 tablespoons of peppercorns

• 6 sprigs of fresh rosemary

• 6 sprigs of fresh thyme

• 6 sprigs of fresh Sage

• 12 cloves of smashed garlic

• 1/4 cup of Prague pink #1 (DO NOT OVERDUE WITH PRAGUE #1)

Bring all ingredients to a low boil. Once boiled turn off and let cool. Once cool refrigerate. Do not use the brine warm.

Next get your pork loin trimmed up and cut to manageable size pieces. This batch was for about 20 pounds finished weight.

Submerge all loin pieces into the brine. Use plastic or stainless container. Something that is non-reactive to the brine.

Now patience comes in. Brine for minimum of 5 days but I do for 7 days. Put a plate on top to make sure all the pieces are completely submerged.

On the 5 to 7th day pull pieces out of brine and rinse and pat dry with paper towels. Put on racks and back into refrigerator for 24 hours so pork forms a skin that is dry to touch.

Prepare smoker. I used apple chunks and set my SmokinTex 1500 to 200° degrees. Using temp probes on biggest piece and smallest piece smoked to finish temp of all pieces 150° degrees internal temp. Approximately 2 1/2 to 3 hours.