Canadian Bacon

Directions

1. 1
   Clean the pork loin.
2. 2
   Cut the silver skin off the outside of the pork loin.
3. 3
   Portion it into smaller pieces, about 4 inches in length.
4. 4
   Bring all of the brine ingredients to a boil, reduce the heat and simmer for 5 minutes.
5. 5
   Cool and reserve.
6. 6
   When brine is cool, fully cover the pork in the bring.
7. 7
   Refrigerate for 36 hours.
8. 8
   Remove from brine and let dry uncovered in the refrigerator for 12 to 24 hours.
9. 9
   Hot smoke the pork loin until it reaches and internal temperature of 155F.