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.
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.
Also try my homemade tasso.
Homemade Canadian Bacon
- 1 cup kosher salt
- 1 cup maple syrup I used Grade A but Grade B is ok also
- 1/3 cup brown sugar packed
- 2 teaspoons Curing Salt #1 see link below if you can’t find it locally. DO NOT substitute any other kind of salt
- 4 bay leaves
- 3 cloves garlic smashed
- 1 tablespoon whole black peppercorns
- 4 pound boneless pork loin excess fat and silver skin removed
- Light smoking wood cherry, apple, etc
- 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.
Nutritional values are approximate.