Preparation

• Prep: In a large stockpot, combine all water, salt, maple syrup, garlic, thyme, sage leaves and Insta Cure No. 2, if using. Bring to a boil over high heat to dissolve the salt. Remove from heat and pour into another large stockpot and add 1 quart ice. Let cool until the ice melts.

• Place each of the pork loin halves in a 1-gallon zip-top bag. Pour about 1 quart brine into each bag to cover the meat. Divide the garlic, thyme and sage leaves evenly between the bags. Seal and remove all the air. Place the bags on a rimmed baking sheet and refrigerate at least 5 days.

• Place a baking rack on top of baking sheet.

• Remove the meat from the brine and pat dry with paper towels. Discard the brine. Place the pork loin on the racks and refrigerate at least 2 hours.

• To make Peameal Bacon, pour the corn meal on a large plate or rimmed baking sheet. Dredge the meat in the corn meal, coating it completely. Wrap tightly in plastic wrap. Peameal Bacon will keep refrigerated up to 1 week.

• To make Canadian Bacon, preheat a smoker to 225 degrees. Smoke the pork loin until a thermometer inserted in the center of the meat reaches 145 degrees, about 3 hours. Let cool. Wrap tightly in plastic wrap. Canadian Bacon will keep refrigerated up to 1 week.