Homemade Canadian Bacon

1. Bring all ingredients except loin to a boil for 10 minutes.

2. Trim fat from loin.

3. Cool the brine to 38 degrees F and strain if desired.

4. Add loin and put a plate on top to keep submerged.

5. Cover,Put in fridge and let sit 7 days turning once at 4 days.

6. Remove and rinse in cold water. Soak for 45 minutes in cool water.

7. Get smoker to 225 Degrees F. Use a good hardwood of choice.

8. For breakfast bacon cook to 145 degrees F.

9. For finished bacon cook to 155-160 degrees F.

10. Cut to desired thickness. 1/4" for me.

11. Keeps in fridge same as commercial bacon.

12. Keeps in freezer longer if left unsliced.

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Nutrient	Quantity
Total fats	224.3525 g
Protein	475.7111 g
Carbohydrates	269.7475 g
Energy	5048.4681 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.368 g
Water	5381.9271 g
Aspartic acid	44.4601 g
Calcium, Ca	1200.2513 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	1.1628 g
Niacin	165.5391 mg
Hydroxyproline	1.6644 g
Vitamin A, RAE	68.4002 g
Fatty acids, total trans-polyenoic	0.5244 g
Arginine	30.6205 g
Riboflavin	7.5482 mg
Fatty acids, total polyunsaturated 15:0	0.114 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.2312 g
Fatty acids, total saturated 20:1	1.4136 g
Glutamic acid	72.6182 g
Sodium, Na	2319.1993 mg
Fatty acids, total saturated 16:1 undifferentiated	5.2212 g
Total lipid (fat)	224.3525 g
Manganese, Mn	0.3876 mg
Fructose	3.0525 g
Proline	19.2204 g
Fatty acids, total saturated 16:0	48.9061 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	30.0961 g
Sucrose	260.04 g
Choline, total	1638.8087 mg
Fatty acids, total polyunsaturated 18:1 t	1.3908 g
Sugars, total	266.805 g
Serine	19.8588 g
Fatty acids, total saturated 10:0	0.2508 g
Fatty acids, total saturated 18:0	25.8325 g
Fatty acids, total saturated 20:4 undifferentiated	1.5732 g
Vitamin B-6	10.7152 mg
Selenium, Se	762.5417 g
Ash	28.9755 g
Vitamin D	866.402 IU
Fatty acids, total saturated 18:1 undifferentiated	90.9038 g
Pantothenic acid	19.857 mg
Phenylalanine	19.7448 g
Copper, Cu	2.4768 mg
Betaine	64.1151 mg
Thiamin	11.3109 mg
Retinol	68.4002 g
Methionine	13.0188 g
Iron, Fe	21.1187 mg
Carbohydrate, by difference	269.7475 g
Phosphorus, P	3774.426 mg
Folate, total	2.75 g
Alanine	27.2233 g
Cholesterol	1504.8034 mg
Valine	24.0541 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.1368 g
Fatty acids, total saturated 18:2 undifferentiated	30.4609 g
Glycine	21.4776 g
Glucose (dextrose)	3.7125 g
Fatty acids, total saturated 14:0	2.8956 g
Zinc, Zn	62.3408 mg
Isoleucine	22.5037 g
Fatty acids, total saturated 12:0	0.2052 g
Fatty acids, total polyunsaturated	34.9297 g
Leucine	39.1249 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.3648 g
Fatty acids, total trans-polyenoic 18:3i	0.1368 g
Vitamin A, IU	250.8006 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.228 g
Folate, DFE	2.75 g
Tryptophan	5.6544 g
Fatty acids, total polyunsaturated 18:1 c	89.5358 g
Fatty acids, total saturated 20:0	0.342 g
Tyrosine	18.8328 g
Vitamin B-12	12.312 g
Fatty acids, total saturated	79.2758 g
Alcohol, ethyl	11.8359 g
Histidine	19.3344 g
Fatty acids, total monounsaturated	97.5386 g
Threonine	20.9076 g
Folate, food	2.75 g
Fatty acids, total polyunsaturated 17:0	0.7068 g
Vitamin D (D2 + D3)	20.52 g
Vitamin D3 (cholecalciferol)	20.52 g
Vitamin E (alpha-tocopherol)	4.56 mg
Fatty acids, total trans	1.8924 g
Fatty acids, total trans-monoenoic	1.3908 g
Magnesium, Mg	488.1909 mg
Lysine	42.2713 g
Potassium, K	6476.8726 mg
Cystine	5.358 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Brown sugar	1.25 cups	1045	269.7475	0
Bay leaf	3	0	0	0
Water	1 gallon	0	0	0
Garlic Clove	3	0	0	0
gin	1.25 1/4	81.8592	0	0
black peppercorn	1.5 1/2	0	0	0
pork loin	5 lb	3921.6089	0	224.3525
morton tender	1.25 1/4	0	0	0