Started my first attempt at Canadian Bacon last night. Got lots of good info from cowgirl. Used her basic brine and followed her method of changing it up a bit. Started with a 6.78 lb loin from Costco. Cut it in half... and trimmed it up. Brine fixins: 2 gal water 2 c TQ 1/2 c brown sugar 1 tbsp red pepper 1 tbsp cayenne pepper 2 big onion slices 8 smashed cloves garlic Ready for the fridge. Added some green pepper, probably just for some color in the brine. Can't hurt right? See ya'll back here in 5-6 days for the follow-up!