Canadian Bacon

Time for these guys to take a nap.

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I think these are very seasonal colors.

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AKA the cure. Salt, sugar, pink salt, pickling spices, pepper, rosemary, thyme, and of course garlic. Add that to almost one gallon of water and simmer until dissolved. Allow to cool. To speed this up I held out half the water and chilled it then added it to the brine to bring down the temp. You want the brine to be chilled before adding it to the meat so it does not cook the meat.

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Once chilled ladle over the pork loin. In this case I used a 2.5 gallon bag in a container in case of leakage.

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Put in the fridge for 48 hours.

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