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!
Then mix your brine 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)
Place the meat in the brine water and inject every few inches. Place submerged meat in a non-reactive container, zip-lock bag or vacuum sealer bag. Soak the meat in the in brine for about 7 to 10 days.
After soaking rinse in clean cold water to remove remaining brine and salt.
* Optional - Pat dry with paper towels and apply thin coating of your favorite rub. If you choose not to use a rub just pat dry and smoke.
Smoke at 225°F until meat reaches an internal temperature of 140°F - 145°F for future use or 160°F for immediate use. Smoked meat should rest refrigerated for 24 hours prior to use to allow the flavors to meld.
Rest to cool and slice 1/4" thick for standard Canadian bacon or really thin for a boiled ham lunchmeat prior to using. Freeze in air tight bags.
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