I decided to try my hand at making some Canadian bacon. I took a 4 lb pork loin, applied cure to it, and let it rest in my refrigerator for two weeks. I then did a fry test and found it to be a bit salty but decided to smoke anyway. After an overnight rest, I then cold smoked it for 8 hours followed by 3 hours of hot smoking. I let it rest overnight again before slicing it up this morning. My wife says it tastes more like ham than bacon. I guess that’s because of the salt level could have been a little lower than it was. I think it tastes just fine.
