Once the pork loin has cured, rinse the cured loin under cold running water and pat it dry with paper towels. Let it rest in the fridge uncovered for a few hours to form a pellicle—a tacky surface that helps the smoke adhere better.
If you are making a “peameal” style Canadian bacon, this is when you would roll the pork loin in cornmeal.
Choose your favorite wood chips for smoking. Our favorite is willow which give a subtle earthy flavor. Traditional choices like applewood or cherrywood give a mild, sweet flavor, while hickory offers a more robust, richer smokiness.
Preheat your smoker to 225°F and smoke the pork until it reaches an internal temperature of 140°F -145°F for future use or an internal temperature of 160°F for use immediately. Use a meat thermometer to ensure accuracy. Depending on the loin size, this process can take 2-3 hours.
The final step is to allow the finished product to rest in the refrigerator for 24 hours before consuming. This step will produce more depth of flavor.