Homemade Canadian Bacon 

A lighter alternative to our beloved "full fat" belly bacon. I know, I know, I love it too… but trust me homemade Canadian Bacon is amazing.
I trim mine down so there is hardly any fat left. Then it goes into the brine for a week. Smoke it off at a low temperature until the meat hits 140 degrees internally.
Slice it up and store it away (if it will last that long) then finish it off just before serving it.
You can of course pan fry (in a cast iron skillet of course), but it's even better grilled. Try not to smile too much while your eating it!
The brine ingredients listed are good for about a 4 - 5 poud of pork loin:
1 Quart Water
1 Cup Kosher Salt
1/3 Cup Brown Sugar
1/4 Cup Maple Sugar
1/4 Cup Honey
1 Tbsp. Whole Black Pepper Corns
1 Tbsp. Minced Garlic
2 Tsp. Pink Curing Salt #1
Bring all to a boil, then add to 3 Quarts of cold water.
GET OUT THERE AND COOK!
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