Canadian Bacon

I started some last week, and yesterday was the 3rd day so I pulled out a small amount to have for breakfast. I decided to try it without smoking, and it was great. We liked it so well my wife cooked more of it for dinner (I cook during the week and she cooks on weekends). So it is good without the smoking, but much better with. I will put out the large hunk tomorrow on the 5th day and smoke it.

1 gallon water divided
1 cup kosher salt
1 cup maple syrup
1/3 cup light brown sugar
2 teaspoons pink salt (aka InstaCure, Prague Powder)
4 bay leaves
3 medium cloves garlic smashed
1 tablespoon black peppercorns
1 boneless pork loin trimmed of excess fat (about 4 to 5 pounds)

To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. Bring to a boil over high heat, stirring to dissolve salts and sugar. Boil for 1 minute, then remove from heat. Transfer to a large container and stir in remaining 3 quarts of water. Place in refrigerator until completely chilled. Fully submerge pork loin in cure and let sit in refrigerator for 3 to 5 days. Remove pork from cure and place in large container. Add enough fresh water to fully submerge loin. Let sit for 30 minutes, then remove pork from water and pat dry with paper towels.
Fire up the smoker or grill to 175 degrees. Then add wood chips and place pork in and cook until a probe thermometer registers 120 degrees when inserted into thickest part of the pork loin, about 2 to 3 hours.
Let pork cool for 30 minutes. Slice and pan fry before serving.

I got the pink salt from Amazon.

When you say pink salt, is this the fancy sea salt or the curing salt?

I figured it was, I just wanted to make sure that it was clarified for those less experienced.

But what if I don’t want nitrites in my meat? What did people do a long time ago when there wasn’t nitrites to cure their meat?