Canadian Bacon Recipe based on The Great Sausage & sausage Recipes and meat curing by Rytek Kutas

Mix all ingredient in brining bucket other than Pork Loin. Trim fat off of the loin. Inject 10% of the weight of loin with brining solution. Place the loin in bucket with solution. Place a plate or something heavy over the top to submerge meat in brine. Put in fridge or cooler at 38°-40°F

After 5 days take out and rinse with hot water. If you want to put it in a meat net feel free to do that at this point. Not necessary to do. Slather with molasses or honey. Place in your Pellet Pro at 160°F for about 5 hours or until the internal temp reaches 145°. Let it cool overnight before slicing. Enjoy