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Canadian

Pea-meal bacon

Ingredients

3 lb Pork Loin 2 quarts water
3/4 cup kosher salt 1/2 cup brown sugar
21 grams Morton pink salt 1 crushed garlic clove
1 pinch peppercorns 1 bunch fresh sage leaves
1/2 bunch thyme

Lagniappe

Heat 1/2 the water and add all the dry ingredients until it reaches a simmer
and all powders have dissolved

Add the remaining 1/2 water and allow the mixture to completely cool in the
refrigerator

When cooled, add the meat to the marinade in a large plastic bag and allow
curing for 5 to 6 days

Remove from the brine, rinse the meat completely and allow to dry on a rack
for 4 to 5 hours

Roll the loin in cornmeal and wrap in plastic wrap and let the loin set again
for a couple of days.

Slice thin and cook in a cast iron skillet before serving.

Note; use the Pink salt or sodium nitrate according to the actual directions.
The curing salt is the key to this Bacon. Pea meal bacon is not usually
smoked, Canadian bacon is smoked.

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