Des Moines Golf & Country Club
IngredientsFor the Brine
- 1 gallon water
- 6.4 ounces salt (I use 11/4 cups of the Diamond Crystal brand Kosher salt)
- 40 grams/3 tablespoons pink salt (6.25 percent sodium nitrite curing salt)
- 1/2 cup maple syrup
- 1/2 cup sugar
- 8 garlic cloves, peeled and rough chopped
- 4 fresh or dried bay leaves
- 1 tablespoon dried thyme or a generous handful of fresh thyme
- 1 tablespoon whole black peppercorn
- Juice of 2 lemons
For the Canadian Bacon
- 8- to 10-pound pork loin
- Combine all the brine ingredients in a large, non-reactive pot. Stirring occasionally, heat the brine over medium heat until the salt and sugar are fully dissolved. Let the brine cool, then pop it in the fridge to chill.
- While brine is chilling, trim the pork loin of any excess fat and slice in half to form two 4- to 5-pound cylinders. Put each piece of pork loin in a heavy-duty, gallon-size freezer bag. Divide the brine and the aromatics evenly between the bags, squeeze out excess air and seal the bags well.
- Brine the pork in the refrigerator for 3 to 4 days, flipping the pork periodically to ensure an even brine.
- Rinse and dry the pork, then allow to dry to form a pellicle.
- Hot smoke the pork at 200 until the internal temperature of the pork reaches 150 degrees.
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