Homemade Canadian Bacon

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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.

Homemade Canadian Bacon

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.

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.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

Also try my homemade tasso.

Homemade Canadian Bacon
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5 from 1 vote

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. 
Course Main
Cuisine American
Keyword bacon, homemade
Prep Time 3 days 30 minutes
Cook Time 2 hours
Total Time 3 days 2 hours 30 minutes
Servings 2 pounds
Calories 1791kcal
Author From The Meatwave

Equipment

Ingredients

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: 1791kcal | Carbohydrates: 149g | Protein: 204g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 572mg | Sodium: 57058mg | Potassium: 3901mg | Fiber: 1g | Sugar: 132g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 318mg | Iron: 6mg

Nutritional values are approximate.

D.Q. Curing Salts - Pink Salt - 1 bag, 1 lb
D.Q. Curing Salts – Pink Salt – 1 bag, 1 lb
Chef’sChoice 1520 Professional Electric Knife Sharpener for 20- and 15-Degree Straight-Edge and Serrated Knives, 3 Stage, White
Chef’sChoice 1520 Professional Electric Knife Sharpener for 20- and 15-Degree Straight-Edge and Serrated Knives, 3 Stage, White
Jolly Green Products Ekogrips Premium Heat-Resistant BBQ Gloves for Cooking and Meat Handling, Kitchen Oven Gloves, Fireplace Accessory, Campfire Gloves, BBQ Mitt, Dishwashing Gloves (Orange, L/XL)
Jolly Green Products Ekogrips Premium Heat-Resistant BBQ Gloves for Cooking and Meat Handling, Kitchen Oven Gloves, Fireplace Accessory, Campfire Gloves, BBQ Mitt, Dishwashing Gloves (Orange, L/XL)

7 thoughts on “Homemade Canadian Bacon”

  1. I have made this twice now. The second time I used less salt and less pink cure. Unfortunately both times it came out too salty. I have rinsed and let soak in water after brine cure. The smoke taste is excellent, but do not know how far to cut back the salt.

    Reply

    2. With the curing salt, you should be able to completely cut the kosher salt out if you need to for your taste. There will still be plenty of salt flavor from the cure. DO NOT omit the curing salt!

      Reply
5 from 1 vote (1 rating without comment)

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