Homemade Canadian Bacon

I was so happy with just how great this homemade Canadian bacon turned out. The flavor is fantastic and the meat is just the right amount of tenderness. Now, I just need to do a better job trimming the pork loin before I start! Despite my lack of butchering skills, I’d make this again and again.

Wonderful Canadian Bacon

I loved this. I use it on my copycat Tiny Tim’s subs (creamy Italian dressing, pepperoni, Canadian bacon, Swiss, mozzarella, lettuce).

Canadian bacon on pizzas with a little pineapple is another favorite of mine. A slight variation on the traditional Hawaiian pizza. And of course this homemade Canadian bacon would be fantastic in an omelet or frittata.

Why?

I didn’t really ask myself ‘why?’ when I set out to make this. Yeah, I could’ve picked up some Canadian bacon at my grocery store. It comes in little packages. It’s sliced thin. So I am kind of ‘locked in’ as to what I can use it for. Can’t really cut into to chunks like I like for a pizza. Or for one of my favorite sandwiches of all time, a copycat of the sub from Tiny Tim’s in Fayetteville, Arkansas.

Plus there’s the adventure of making something new at home. The challenges. The nuances. The learning for the next time. That’s one of the greatest things about cooking. You can pretty much take just about anything and put your stamp on it. If you want to. You don’t have to. And that can be great too. In the end I really enjoyed this, from the very beginning planning phase to taking that last bite.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. This time I used apple.

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Also try my homemade tasso.

Homemade Canadian Bacon

From The Meatwave

I was so happy with just how great this homemade Canadian bacon turned out. The flavor is fantastic and the meat is just the right amount of tenderness. 

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 3 days d 30 minutes mins

Cook Time 2 hours hrs

Total Time 3 days d 2 hours hrs 30 minutes mins

Course Main

Cuisine American

Servings 2 pounds

Calories 1791 kcal

Equipment

• Wood Chunks cherry, apple, etc
• Stock Pot

Ingredients

  

1x2x3x

• Water
• 1 cup kosher salt
• 1 cup maple syrup I used Grade A but Grade B is ok also
• ⅓ cup brown sugar packed
• 2 teaspoons pink curing salt
• 4 bay leaves
• 3 cloves garlic smashed
• 1 tablespoon peppercorns
• 4 pound boneless pork loin excess fat and silver skin removed

Instructions

 

• Combine 1 quart of water, the salt, syrup, brown sugar, curing salt, bay leaves, garlic and peppercorns in a large pot.
• Bring to a boil, whisking to dissolve.
• Boil for 1 minute then remove from heat.
• Add 3 quarts of cold water.
• Transfer the cool brine (if it is not cool, refrigerate for 30 minutes or so until it is) to a large sealable container.
• Add the pork (It should be fully submerged) and seal.
• Place in refrigerator for 3-5 days.
• Fire up your smoker to cook at 225 F.
• Add some light wood.
• Meanwhile, remove the pork from the brine and rinse well.
• Smoke pork over indirect heat for 2-3 hours until the meat reaches 140 F.
• Let pork rest for 30 minutes before slicing.

Notes

Go light on the smoke. It should not overpower the meat.

Nutrition

Calories: 1791kcalCarbohydrates: 149gProtein: 204gFat: 37gSaturated Fat: 11gCholesterol: 572mgSodium: 57058mgPotassium: 3901mgFiber: 1gSugar: 132gVitamin A: 40IUVitamin C: 2mgCalcium: 318mgIron: 6mg

Keyword bacon, homemade

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