Let’s make some Canadian bacon! First take your tenderloin and trim off some of the fat. I like mine really lean but – that’s up to you!
Trimmed Whole Pork Tenderloin
water:
1 gallon water
1 cup kosher salt
4 bay leaves
1 cup brown sugar
1 tablespoon garlic powder
1 tablespoon cloves
3 tablespoons Mrs. Dash Seasoning
1 tablespoon Juniper berries (crushed)
1/2 tablespoon black peppercorns (crushed)
4 tablespoons pure maple syrup
3 tablespoons brandy
Prague powder #1 (amount/lbs of meat)
1 cup kosher salt
4 bay leaves
1 cup brown sugar
1 tablespoon garlic powder
1 tablespoon cloves
3 tablespoons Mrs. Dash Seasoning
1 tablespoon Juniper berries (crushed)
1/2 tablespoon black peppercorns (crushed)
4 tablespoons pure maple syrup
3 tablespoons brandy
Prague powder #1 (amount/lbs of meat)
Soak in brine for 7 days, inject the brine into the meat every inch or so.
after 7 days, rinse in clean cold water and wash off any excess salt.
Smoke at 225°F until meat reaches an internal temperature of 140°F - 145°F for future use or 160°F for immediate use.
Rest to cool and slice 1/4" thick prior to using. Freeze in air tight bags