Every January pork loins go on sale and this is something I try to make every year. It’s delicious and it’s easy. It all starts with a whole pork loin from the local grocery store. Nothing fancy. I split mine into two equal 4-lb portions and let time do the magic. ✨ Bacon #1: Peameal Bacon Brined for 5 days, then rolled generously in cornmeal, rested overnight, and sliced thick. From there? Grill it or fry it until it hits 145°F internal. Juicy, lean, and pure Canadian comfort food. ✨ Bacon #2: Canadian Bacon After the same 5-day brine, this one gets brushed with pure maple syrup and slowly smoked at 225°F, with extra maple layers along the way, until it reaches 145–150°F internal. Sweet, smoky, and absolutely irresistible.
