Maple Cured Canadian Bacon

To make the cure, combine 1 quart of water, kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. Bring to a boil over high heat, stirring to dissolve salt and sugar. Boil for 1 minute, then remove from heat. Transfer to a large container and stir in remaining 3 quarts of water. Place in refrigerator until completely chilled. Fully submerge pork loin in cure and let sit in refrigerator for 3 to 5 days.

Remove pork from cure and place in large container. Add enough fresh water to fully submerge loin. Let sit for 30 minutes, then remove pork from water and pat dry with paper towels.

Fire up the pellet grill with applewood pellets and heat to 225°F (107°C), When the smoker is producing smoke, place pork in and cook until an instant-read thermometer registers 140°F (60°C) when inserted into thickest part of the pork loin, about 2 to 3 hours.

Let pork cool for 30 minutes. Slice and pan fry before serving. refrigerate for up to 4 days, freeze for up to 3 months