Making Canadian Bacon with the brine method

making canadian bacon from start to finish using Pops brine. Brine Recipe 1 gallon water 3/4 cup Kosher salt 1 cup brown sugar 1 cup white sugar 1 TBSP cure #1 ( Prague Powder ) 2 tsp liquid smoke, your choice of smoke flavor mix all ingredients together until sugars and salt are disolved. Inject the loin or meat with the solution, and place the meat in a container and cover with remaining brine. refrigerate for 10 14 days, turning daily. remove from brine after the 10 - 14 days, rinse and let dry in refrigerator until pellicle forms. ( Usually 1 - 3 days ) put canadian bacon in smoker with temperature at 120 and let it dry for 2 - 3 hours before smoking. smoke with wood of your choice until internal temperature reaches 145 degrees farenheit. cool immediately and refrigerate or freeze. cook before eating. This is great for breakfast or on pizza!! Music by Kevin Macleod and Jo