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Combine the water, salt, sugar, pink salt,
maple syrup, sage, thyme, and garlic cloves in
a stockpot. Bring to a simmer and stir to
dissolve the sugar and salt. Remove from the
heat and refrigerate until chilled all the way
through. Trim the pork loin down to fit into
two or more gallon sized resealable freezer
bags. Insert the pork loin in the bags, then
pour the cooled brine into the bags to cover
the loins. Squeeze as much air as possible from
the bags, then place the filled bags in a high-
sided roasting pan and place the pan in the
refrigerator for four days.
After four days, drain the brine, rinse the
pork loins, and place on a rack over a baking
sheet. Put that back into the refrigerator for
24 hours to air dry.
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Hot smoke at 200°F over applewood chips for 2
to 3 hours, according to your smoker
manufacturer's instructions, or until the
internal temperature of the pork loin reaches
150°F.
To Roast the Canadian Bacon-
Preheat your oven to 200°F. Take the air-dried
pork loin and put it in the oven still on its
rack over its pan, and cook until the internal
temperature reaches 150°F.
Trim any remaining excess fat, then allow to
cool to room temperature. Wrap the pork tightly
and refrigerate for up to 10 days or wrap in a
double layer of plastic wrap then a layer of
foil and freeze for up to 6 months.
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