Canadian Style Bacon

Ingredients:

5 ga Ice water 38 - 40 degrees F
1 1/2 lb Dextrose
8 oz Cure
4 lb Salt

Method:

Pork Loins - be sure meat is chilled to 38-40 degrees F, the average weight is 12 to 14 lbs.
Remove all the bones being very careful not to damage any of the meat.
Trim down all the fat until you reach the lean meat.
Dissolve all the ingredients in 5 gallons of cold water.
If needed, you may add ice to bring down the temperature of the water.
After the brine is made, the loins should be spray pumped 10% of their green weight.
Loins are then placed into the leftover brine and removed to cooler for 4 to 6 days, at 38-40 degrees F.
After 3 days remove from the cooler and wash under a shower of hot water.
Let drain off and stuff into a synthetic casing very tightly.
You may pin prick all the air pockets to let entrapped air escape.
Smoking Place into preheated smokehouse at 130 degrees F with dampers wide open, hold for 4 hours without smoke.
Gradually increase temperature to 150 degrees F and close damper to 1/4 open, hold for 3 hours introducing the smoke.
Increase temperature to 160 degrees F and hold until the internal temperature reaches 142 degrees F.
Remove from the smoker and cool with cold tap water until the internal temperature is reduced to 110 degrees F.
Let hang at room temperature until casings are dry.
Remove to cooler overnight before using.
NOTE: If you are using small loins, you may rub both pieces of the loin on the lean sides with a fine granulated gelatin.
This will help to bind the 2 pieces that are stuffed into the casings after they are cooled off.