Canadian Bacon

Found at many places, I picked this up at Bass Pro Shops. 

2 pounds of fresh boneless pork loin.

Trimming the fat off the top of the loin.

Seasoned with pepper before adding the cure. Accurate weights and measures are important in this process.

Proper amount of cure massaged into pork loin and ready for vacuum sealer.

Only pulling a partial vacuum allows for "breathing room" for the cure to encompass the whole loin. Into the fridge for 6 days turning every 24 hours.

Removed from the bag, excess cure rinsed off and soaking in water for a few hours.

Applewood smoked until internal temp of 160°

Let rest before slicing

Slice and eat!