- Joined Aug 11, 2013
So I am doing my first batch of Canadian bacon. I just bought the loin and am getting ready to drop it into pops brine. Question is can I do this just like cold smoked bacon? My process would be to leave it in pops brine for 2 weeks. I would also inject the loin with the brine as well. Pull it out after 2 weeks rinse it, dry it and cold smoke it for 30 hours. Is there anything I need to do differently? Thanks for the help.