Homemade Canadian Bacon Archives

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.

Weber Pecan 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.

Also try my homemade tasso.

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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 30

Cook Time 2

Total Time 3 2 30

Servings pounds

Calories 1791kcal

Author From The Meatwave

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.