Canadian Bacon

Instructions

1. Mix the salt, brown sugar, curing salt and spices, then rub this mixture over all sides of the loin.
2. Place the meat in a sealed bag or container and refrigerate for 3 days, turning it every day.
3. Rinse the loin under cold water and dry it thoroughly with paper towels.
4. Let it air-dry in the fridge for 4 hours to form a slight skin.
5. Roast at 120 °C (250 °F) until the center reaches 65 °C (150 °F), about 1 hour 30 minutes depending on thickness.
6. Let it cool, then keep refrigerated and slice thinly when serving.