Canadian Bacon can be very expensive so when I saw whole pork loins on sale I ended up buying a few. I found I could make my own for pennies on a dollar. This process takes some time (4 1/2 days) but it is relatively simple to do. Two days to brine, another two days to dry and a hot smoke will produce a product you can be proud of. You can individually choose to brine the pork longer (or shorter) and change the curing ingredients to you own preference. If you like to smoke your pork longer you can do that or decide to not smoke at all; that's the great thing about doing your own.
1 well trimmed pork loin (about 3 to 5 pounds)
pink curing salt
6 fresh thyme sprigs
6 large fresh sage leaves
12 whole black peppercorns
1/2 tsp. cayenne pepper
3/4 gallon water
2 cups ice
2 gallon Ziplock bag
1. Trim the pork loin removing any silver skin and visible fat.
2. In a large pot bring the water to a simmer and add the ingredients. Stir to dissolve and take off heat. Add ice and let cool. Add water to the Ziplock bag and add the pork loin. Refrigerate in a container for two days. After brining drain, rinse under running water and dry with paper towels. Air dry uncovered in the refrigerator for an additional two days, then hot smoke until the internal temperature reaches 145 degrees. Let cool and refrigerate until needed.