Canadian Bacon which is a smoked pork loin is known all over the world

Canadian Bacon which is a smoked pork loin that is known all over the world. We will leave it up to Canadians to explain why they call "lean pork loin" by a "soft and fat belly bacon". After all McDonald® restaurants serve a meat patty on a bun and call it a sausage, though it was never stuffed into a casing. Canadian Bacon as all smoked pork loins is very easy to make as no grinding, mixing or stuffing are involved. Ask anyone in Canada to describe true Canadian bacon and they will answer “peameal bacon.” External fat is trimmed to within 1⁄8 inch and it is then wet cured and rolled in the traditional golden cornmeal coating, giving it the Canadian definition of a smoked loin.

In Poland they like to dip cured loin into egg yolk before smoking as it develops a beautiful golden color but they call it a smoked pork loin.

1.	meat selection	Pork loin without bone - 4.4 lb (2 kg),	salt sugar Cure # 1 water 1 l	80 g 6 g 10 g 1 kg	2.8oz 0.2 oz 0.35oz 2.2 lbs	4 Tbs. 1 tsp. 2 tsp.
	ingredients
2.	curing	Wet cure method. Mix all ingredients with cold water. Using a needle syringe, spray pump the loin to 3 - 4 % of it's green weight. That means you are taking the amount of brine that equals 3 - 4 % of the loin meat weight. In this case 60 - 80 g (2.1 - 2.8 oz) or 1/3 cup. The loin then is placed in the leftover brine and placed in a refrigerator for 24 hours. Then wash the outside of the loin briefly with tap water. It is wise to taste it now and if it's too salty place in cold water (refrigerator) for a few hours. If you want it saltier, stick it back into the brine for a few hours more. This curing time is for one small loin only, in case you will make more loins, increase curing time to 3 days. If your loins are large, one day for each kg (2.2 lb) of weight will be a good estimate. Spray-pumped loins require shorter curing times. Turn loins over once a day. Loins must be covered with brine, use some kind of weight on top of them.
3.	grinding	none
4.	mixing	none
5.	stuffing	none
6.	drying	Let it drain and dry for 6 - 8 hours at room temperature. Loin must be dry or at least feel tacky before smoke is applied. Draining period may be skipped but the loins must remain in preheated to 130º F (54º C) smokehouse until dry.
7.	smoking	Preheat the smoker to 130º F (54º C) and if the loin is dry, introduce smoke with dampers 1/4 closed and smoke for 1 hour at 122º- 140º F, (50º - 60º C). Increase smoking temperature to 150º F, (66º C) and continue smoking for 3 more hours.
8.	cooking	Then increase temperature to 160º F (no smoke applied) and hold until the meat's internal temperature reaches 152º F (67º C).
9.	cooling	Shower with cold water until the internal temperature is reduced to 110º F (44º C). Hang at room temperature until dry and place in refrigerator.
10.	storing	in refrigerator
	notes