My butcher had good prices on pork loin last weekend so I decided to make some Canadian Bacon.
Cured as per the instructions in the book Charcuterie except that I did not use the herbs and garlic; only water, sugar, salt and pink salt. After curing for a little more than 48 hours, I rinsed the loin with cold water and then placed it in a plastic bowl with some maple syrup for 24 hours turning it a few times. I then smoked it @ 250F (dome) for ~2 hours to reach an internal temperature of 149F (147-150). I added a few handfuls of apple wood chips and 2 blocks of sugar maple wood in the egg; this gave me smoke for the whole 2 hours. I placed the smoked loin in an open bowl in the fridge before slicing - I will not do that again, the fridge is stinking smoke since yesterday! Next time, I will place it in a closed container. I sliced the loin and vacuum sealed it with a tablespoon of maple syrup in each bag.
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