Persimmon Cured Canadian Bacon
Makes enough to cure 5 lbs of bacon
Pork Loin
1 gallon water
5 - 6 oz dried persimmons, or 2 fresh persimmons, roughly chopped
2 T whole black pepper
2 t whole cloves
3 T + 1 t Prague #1
10 T salt
1/4 C brown sugar
Put 3 C of the water and the persimmons in a saucepan, Bring to a boil and simmer until the persimmons are soft, about 15 minutes. Add the peppercorns and the cloves.and simmer an additional minute. Allow to cool.
Combine the persimmon mixture with the remaining water to make 1 gallon total. Add the prague #1, salt, and brown sugar and dissolve completely. Reduce the temperature of the mixture to below 40 F.
Add the pork loin to the brine and soak under refrigeration for 10 days, overhauling once or twice. Remove from brine and soak in cold water for 30 minutes. Optionally stuff into beef bungs. Smoke at 130 F with good airflow for 2 - 3 hours until the meat surface is dry. Raise temp to 140 F for 2 hours, then 180 F until an internal temp of 145 F is reached.
Allow to rest overnight under refrigeration before using.
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