• ¼ cup (45 g) Diamond Crystal kosher salt
• 1 tablespoon pink curing salt (aka Instacure #1)
• ¼ cup (60 ml) pure Grade B maple syrup
• 2 fresh bay leaves
• 3 sprigs fresh thyme
• 1 lemon, quartered
• 2 tablespoons yellow mustard seeds
• 3 garlic cloves, smashed
• 8 whole cloves
• 2 teaspoons black peppercorns
• 1 (3-pound/1.4-kg) center-cut pork loin, trimmed of all excess fat
• 1½ cups (180 g) coarse yellow cornmeal
• Canola oil
• Unsalted butter

Combine 4 cups (960 ml) water, the kosher salt, pink salt, maple syrup, bay leaves, thyme, lemon, mustard seeds, garlic, cloves, and peppercorns in a medium pot and bring to a simmer, stirring to dissolve the salts. Remove from the heat and let cool completely.

Put the loin in a large zip-top bag, pour in the brine, seal well, and place in a large bowl.

Cure in the refrigerator for 72 hours, turning the bag once every 24 hours.

Drain the loin in a colander or large basin and rinse well with cold water. Blot it dry with paper towels. Place the loin on a wire rack over a rimmed baking sheet in the refrigerator or in a cool place in front of a fan (the goal is to create good airflow), and let it dry until the surface feels papery and tacky, at least 4 hours, or overnight.

Put the cornmeal on a large plate and roll the loin in the cornmeal to coat evenly. Wrap tightly in plastic wrap until ready to eat.

To serve, heat 2 tablespoons oil and 2 tablespoons butter in a large cast-iron skillet or non-stick pan over medium-high heat until the butter melts and the mixture starts to shimmer. Slice the bacon crosswise into slices ¼ inch (6 mm) thick and sauté until cooked through and golden brown on both sides, about 2 minutes per side. Bacon will last up to 1 week in the fridge, simply slice off pieces as needed.