Making Canadian Bacon at home is quite easy. The results are really amazing when you follow this simple procedure! Here's what you need:

1 2.753.25 lb pork loin roast, trussed
1 gallon of water, divided
12 grams (1 3/4 tsp) Prague Powder #1
70 grams (1/3 cup + 1 tablespoon) kosher salt
32 grams (3 tablespoons) sugar

Aromatics (optional / add whatever you like!)

2 tsp black peppercorns
1/4 tsp red pepper flakes
1 tablespoon coriander seeds
1 teaspoon hot sauce
2 sprigs of fresh rosemary

Prep your pork loin roast by trussing it to help it maintain a tube shape. Put 1/2 gallon of water in the fridge to chill it completely. Put the other 1/2 gallon of water in a saucepan and heat it to a simmer. Add the Prague Powder #1, kosher salt, and sugar and stir until completely dissolved. Add the aromatics, put a lid on it and remove it from the heat. Let sit for an hour or so.

Combine the hot brine with the cold water into a container large enough to hold it all and put it back in the fridge and chill it to below 40°F. Then add the pork loin to the brine and make sure it's completely submerged. Let brine for 7 to 8 days.

Remove from the brine, rinse, and pat dry. Smoke at 300°F until the internal temperature of the pork reaches about 140°F. Wrap in foil and rest on the countertop for 30 minutes. Then refrigerate it until it's completely chilled.

Slice and enjoy!

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