Trying to decide what to do with the pork loin I bought, I stumbled upon a post from Erica at Nwedible. The name says it all: How to make Canadian bacon at home. I loosely followed her instructions. I did not have pink salt but I did have a jerky cure which contained sodium nitrite. I mixed that up with water, salt, sugar, maple syrup, lemon juice, lots of fresh garlic, peppercorns, crushed red peppers and fresh thyme. I placed my pork loin into a gallon sized zip lock bag and poured my brine in there.
Although the pink salt was missing it was still delicious just not pink all the way through like a true Canadian bacon. It was juicy and smokey with a touch of sweetness. Fantastic! I ate a dozen slices as I was slicing the loin up. We warmed some up on the grill and used them on burgers. Some folks put the slices on sausages or hot dogs while others ate it up cold. It was a hit even if it was not “truly” Canadian bacon.