Mike's Canadian Bacon

1 length of center cut pork loin, about 3 pounds

45 Grams kosher salt

5 grams InstaCure No. 1 also known as Prague Cure No 1 (For best results, but you can do without.

10 grams black pepper

5 Grams garlic powder

5grams ground cloves

10 grams onion powder

8 grams dried thyme

Mix all ingredients, rub them well into the loin, add more kosher salt as necessary to heavily coat the pork loin.

Place in extra long vacuum bag and seal

Rub seasonings into the mean firmly, place in fridge and repeat daily while turning the “up” side down each day.

Massage and gently form pork loin longer and round.

After at least a week, remove from bag, quickly rinse majority of salt, seasonings and juices away.

Pat dry with a towel or paper towels.

Cut enough cheese cloth to extend beyond the ends of the loin by several inches.

Roll loin tightly, and tie off the ends like a big sausage.

Using butchers twine, tie up the roast to help keep its shape while smoking.  Meat can be hung or lay flat on the grill, but needs to be rotated throughout the smoking process to ensure even saturation.

Place wrapped pork loin in a shallow dish and soak with apple juice, cider, beer, etc.  This will add flavor to the crust as well as help the smoke adhere to the meat and encourage penetration.

Light off the smoker using charcoal and a couple wood chunks (not chips) Adjust air dampers until the smoke moves from fire to chimney without being too stagnant and the temperature to maintain is between 215-270 deg Fahrenheit.

Once temperature stabilizes, place meat in the smoking chamber.  Rotate every hour and add chunks of wood as need to maintain temperature, probably around every 2 hours.

Smoke for around 6-7 hours, meat will be done when moderately firm.  Not hard, and not soft.

Once done, let rest on the counter for 30 minutes, then remove twine and cheese cloth.

Slice thinly and enjoy on crackers, pizza, sandwiches omelets, and wherever you would ham!

Feel free to tweak with the seasonings, as well, like spice it up with Cayenne Pepper or other spicy ingredients.