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.

Homemade 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.

Also try my homemade tasso.

Homemade Canadian Bacon
Print Pin
No ratings yet

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

Ingredients

  • Water
  • 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

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.

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.