Just finished slicing and vacuum packing a 4lb Apple smoked Pork Loin transformed into a luscious Canadian Bacon. I used the Habanero Smoker Canadian Bacon – Dry Cure recipe which you can find at http://www.susanminor.org/forums/showthread.php?311-Canadian-Bacon
Picked up a 4lb Pork Loin at my local Butcher, Fagundes Meats & Catering. Followed the Dry-Cure recipe and rubbed the loin with the appropriate amounts of seasonings per pound. Double bagged the Pork Loin and placed in the fridge for 7 days. Rotated the loin everyday.
Rinsed the Dry Cured Pork Loin and soaked the loin in cold water for 30 minutes. Pat dry and return to the fridge overnight allowing the Pork Loin to form pellicles. Remove the Pork Loin an hour before placing it the Original Bradley Smoker (OBS), Pellet Grill, or any smoker of your choice.
Preheated the OBS to 225ºF. Placed Dry Cured Pork Loin in the smoker and applied 2 hours and 20 minutes of Apple smoke. Pull the loin when the Internal Temperature (IT) reaches 145ºF. Here is what the Pork Loin should look like after the Canadian Bacon transformation. You must take the loin to at least 140ºF. The higher the IT the dryer your Canadian Bacon will become.
Tent the Canadian Bacon under foil until the loin is cool enough to handle. Once the Canadian Bacon is cool, tightly wrap it in Plastic Food Wrap and place in the refrigerator for at least 2 days.
Slice the Canadian Bacon into 1/8″ thick slices
Vacuum seal the sliced Canadian Bacon and return to the fridge for use or place it in the freezer for future enjoyment.
Just remember that you should not divulge how easy it is to transform a Pork Loin into scrumptious Canadian Bacon. Have you seen the price of Canadian Bacon at your local grocery store? This is less expensive, fun, and anyone can do it. Just let your family and friends know that you slaved over a hot smoker for hours …