Name: Maple-Cured Canadian Bacon
Cook time: 1 1/4 hours
Total time: 48 1/4 hours (includs curing)
Yield: Makes about 4 lbs
Ingredients: 6 cups water; 1 cup kosher salt; 2/3 cup packed dark brown sugar; 2 1/2 tablespoons Instacure No. 1*; 2 teaspoons vanilla; 1/2 cup pure maple syrup; 3 cups ice cubes; 2 (2-lb) pieces boneless pork loin (2 inches thick; preferably from rib end); a 1- to 2-gallon plastic storage tub or stainless-steel bowl; a 22 1/2-inch covered kettle grill with a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 3 lb hardwood sawdust*; charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer

I prefer pork loin from the rib end of the loin because it has a little more fat and a better flavor.

Cook's notes:

·Bacon keeps, chilled, 1 week, or frozen 2 months.
·As long as you monitor the sawdust as directed, you will probably not need to add more briquettes. If your sawdust does stop burning, however, light more briquettes in same manner and reignite sawdust.
·Smoked pork loins can be roasted in a lightly oiled baking pan in middle of a 350°F oven until they register 150°F on an instant-read thermometer, about 30 minutes.

Recipe notes

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