Instructions: You can smoke great Canadian bacon in your Cookshack smoker. You control the quality of meat used, the brine and smoke flavors, and best of all ... its delicious! Its also less expensive than the store-bought kind.

Note: You will need a meat thermometer to measure the internal temperature of the bacons toward the end of the cooking cycle.

Selecting Meat. Use boneless pork loins. Wash, dry, and trim fat from loins. You do not need casing for this bacon, the loins stay compact in the smoker.

Brine. Canadian bacons are cured. You can use a product like Mortons Tenderquick, found by the salt in the grocery store. Or, you can make brine by dissolving together:

5 quarts water
6 ounces powdered dextrose (or sweetening of your choice)

2 ounces Prague Powder #1*

8 ounces kosher salt

Place the loins in the brine, and refrigerator overnight. Brining too long will result in a dried out bacon. Overnight is ample.

Preparing to Smoke. Remove the loins from the brine and let come to room temperature. Pat dry, and rub with a little oil. Do not put wood in smoker. Load loins in smoker. Close and latch the oven door.

Smoking. Set oven temp to 130F and cook loins for 4 hours. Add a small amount of hickory wood to your smokers wood box, set the temp to 150F and smoke-cook for 3 hours. Raise oven temp to 160, and smoke-cook loins to an internal temperature of 142F.

Remove the bacons from the smoker and cool to room temperature. Refrigerate overnight. Remove the next day, slice and eat. Might be a good idea to run to the store the night before for some eggs, English muffins, and ingredients for Hollandaise sauce because you are probably going to want Eggs Benedict.

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