Canadian Bacon

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Step 1

- Adjust sugar based on how sweet you want it.

Step 2

- Mix sugar and tenderquick together and rub onto meat.

Step 3

- Place in ziplock bag turning every few days for 3 weeks.

Step 4

- Rinse under cold water before smoking.

Step 5

- Smoke at 200-225 smoker temp until meat reaches 145 internal temp (about 4 hours).

Step 6

- Cool in fridge, then slice.