Home-Cured Canadian Bacon

Pork Loin brined in salt, brown sugar, liquid smoke, peppercorns, and garlic for three days, then cooked sous vide at 150 for about 2 hours.

Yum, delicious, tender, succulent, great eaten cold on sandwiches, even better slightly rendered in a pan.

Yummy in an omelet with garlic scapes.