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.
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.
Also try my homemade tasso.
Homemade Canadian Bacon
Equipment
- Wood Chunks cherry, apple, etc
Ingredients
- 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
Nutrition
Nutritional values are approximate.
