If you’re looking to elevate your breakfast game with a flavorful, homemade twist, this Easy Homemade Cured and Smoked Canadian Bacon Recipe is the perfect place to start!

If you’ve only ever tasted Canadian bacon from the store, you’re in for a treat. Homemade Canadian bacon isn’t just tastier—it’s surprisingly simple to make. Unlike its crispy American counterpart, Canadian bacon is lean and smoky, made from pork loin instead of belly. And when you make it yourself, you control every ingredient, from the sweetness of maple syrup to the perfect amount of seasoning. Ready to make breakfast, brunch, or even your favorite pizza topping better, this recipe lets you skip the additives while delivering the bold, savory flavor you crave.

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What is Real Canadian Bacon?

Canadian bacon isn’t what most people think of when they hear the word “bacon.” Unlike the fatty, smoky strips made from pork belly common at breakfast tables, Canadian bacon is cut from the lean pork loin. This gives it a firm, meaty texture and a flavor profile closer to ham than traditional bacon.

It’s typically cured and smoked, adding subtle sweetness and a hint of smokiness. The slices are often round, which makes them perfect for sandwiches or as pizza toppings. Fun fact: despite its name, “Canadian bacon” is more prevalent in the U.S. than in Canada, where it’s often called “back bacon” or “peameal bacon” when rolled in cornmeal.

So, what sets it apart? The meat-to-fat ratio. Regular bacon is indulgently fatty, while Canadian bacon is leaner, making it a great option if you watch your fat intake but want to maintain flavor. The texture is firm but tender and tends to stay moist without the drip-down-your-hand grease you get from belly bacon.

Homemade Cured and Smoked Canadian Bacon Recipe Ingredients

Making homemade Canadian bacon starts with the right ingredients. The beauty of the recipe lies in its simplicity, which transforms a simple pork loin into a delicious piece of cured and smoky bacon.

Essential Ingredients

The core components of Canadian bacon are straightforward but carefully balanced to ensure the perfect flavor and texture. Here’s what you’ll need to make a salt cure brine:

1 gallon/4 quarts of water (distilled or fresh water)
1 cup of Kosher salt
4 bay leaves
1 cup dark brown sugar
1 TBSP garlic powder
1 TBSP cloves
3 TBSP Mrs. Dash Original Seasoning Blend
1 TBSP juniper berries
½ black peppercorns (crushed)
4 TBSP pure maple syrup
3 TBSP Bourbon
3 TBSP Prague Powder #1

Step-by-Step Instructions to make Cured and Smoked Canadian Bacon

Follow these steps, and you’ll have a homemade classic perfect for breakfast, lunch, or snacking anytime.

Preparing the Brine

The brine is where the magic begins. Combine your wet brine ingredients; water, kosher salt, brown sugar, maple syrup, and pink curing salt into a large pot. Toss in optional extras like smashed garlic cloves, bay leaves, or peppercorns for added flavor. Heat the mixture until the sugar and salt dissolve completely, then cool to room temperature. You don’t want to start curing with hot brine—it could partially cook the pork, and that’s not the goal here.

Why is brining so important? This step infuses the meat with flavor and starts the curing process that gives Canadian bacon its signature taste and texture.

Curing the Pork Loin

Using a sharp knife, trim any excess fat off of the chunk of boneless pork loin. Once the brine is cool, place the trimmed pork loin in a large, food-safe airtight container or resealable bag. Using a meat marinade injector, inject the whole pork loin with the liquid brine every few inches. Next, pour the salty mixture over the meat until it’s fully submerged. If the pork tries to float, weigh it down with a plate or a clean stone.

Seal the container tightly and refrigerate it for 7-10 days. Turn the pork every couple of days to ensure it is evenly cured. Be patient as the curing process ensures that every inch of the pork absorbs the brine, resulting in flavor-packed, tender bacon. Keep the fridge temperature steady, ideally around 36-40°F, to maintain food safety and quality.

Smoking the Bacon

Smoking adds an irresistible mix of aroma and flavor. Once the pork loin has cured, rinse the cured loin under cold running water and pat it dry with paper towels. Let it rest in the fridge uncovered for a few hours to form a pellicle—a tacky surface that helps the smoke adhere better. If you are making a “peameal” style Canadian bacon, this is when you would roll the pork loin in cornmeal.

Choose your favorite wood chips for smoking. Our favorite is willow which give a subtle earthy flavor. Traditional choices like applewood or cherrywood give a mild, sweet flavor, while hickory offers a more robust, richer smokiness.

Preheat your smoker to 225°F and smoke the pork until it reaches an internal temperature of 140°F -145°F for future use or an internal temperature of 160°F for use immediately. Use a meat thermometer to ensure accuracy. Depending on the loin size, this process can take 2-3 hours. The final step is to allow the finished product to rest in the refrigerator for 24 hours before consuming. This step will produce more depth of flavor.

Cooking Canadian Bacon

Once smoked, your bacon is technically safe, but cooking takes it to another level. Slice the loin into thin, round pieces and throw them onto a frying pan or griddle on medium-high heat. Cook for about 2-3 minutes per side until lightly browned and warmed through. The caramelized edges and smoky aroma will make it irresistible.

This step is where Canadian bacon gets its versatility. You can serve it alongside eggs, layer it into English muffin sandwiches, make a classic BTL sandwich, or use it as a topping for a salad or a homemade pizza.

Storing Cured and Smoked Canadian Bacon

Homemade Canadian bacon doesn’t contain the preservatives of store-bought versions, so proper storage is critical. After cooling:

Wrap individual portions in plastic wrap or vacuum-seal them to lock in freshness.
Store them in the fridge for up to a week or freeze for up to three months.
If freezing, lay thin slices flat in a single layer before sealing to prevent them from sticking together.

When you’re ready to use your stored bacon, thaw it overnight in the fridge. Homemade Canadian bacon is great to have on hand for a quick breakfast or lunch meal.

There you have it—everything you need to create Canadian bacon from scratch. Once you try it, the store-bought stuff might lose its appeal entirely!

Tips for Best Results

Making homemade Canadian bacon is more than following a recipe—it’s about perfecting each step for a smoky, flavorful finish. These tips will help you hit all the right notes, whether choosing the cut or managing the smoke.

Choosing the Right Cut of Pork

The foundation of great Canadian bacon? The perfect cut of pork. Boneless pork loins are the gold standard here. It’s lean and tender and absorbs brine beautifully. Avoid pork tenderloin—it’s an entirely different cut with a texture that doesn’t quite work for curing and smoking.

When selecting your meat:

Look for freshness: Fresh pork loin gives you the best flavor and texture. Avoid anything pre-marinated or injected.
Inspect the marbling: While pork loin is naturally lean, a little marbling can add moisture and slight richness.
Opt for uniform cuts: A consistent thickness ensures even brining and smoking.

The meat quality you begin with sets the tone for your final product.

Managing Smoke Flavor

Smoke is where Canadian bacon gets its iconic aroma and taste. But too little smoke can leave it bland, while too much can overpower it. The goal is to find the perfect balance.

Here’s how to control the smokiness:

Pick your wood wisely: Our favorite is Willow! Applewood and cherrywood are excellent for mild, sweet flavors, but try hickory or oak for something bolder.
Preheat your smoker: Set it to 225°F for a slow, controlled infusion of smoky flavor.
Monitor smoke levels: Aim for thin, bluish smoke. Thick, white smoke can make the bacon bitter.
Stick to timing: Smoking for 2-3 hours typically yields the ideal smokiness. Taste-test along the way if possible.

Common Mistakes to Avoid

Homemade bacon is easy, but a few missteps can sabotage your hard work. Here are the most common pitfalls and how to dodge them:

Skipping the pellicle stage: After rinsing the cured pork, let it air-dry in the fridge before smoking. This tacky surface helps the smoke cling to the loin.
Rushing the curing process: The pork needs 7-10 days in the brine to absorb flavor evenly. Cutting corners will leave the inside bland.
Brining with warm liquid: Always cool your brine before pouring it over the pork. Hot liquid can partially cook the meat and harm the curing process.
Over-smoking: More smoke doesn’t always mean more flavor. Overdoing it can produce a bitter taste.
Slicing too early: Let the bacon cool completely after smoking. Slicing it while warm can ruin the texture.
Using too high a heat: Both curing and smoking require low-and-slow methods. Keep the smoker’s temperature consistent to avoid drying out the pork.

Your Canadian bacon will come out perfectly every time with a little patience.

Serving Suggestions

Homemade Canadian bacon’s smoky, slightly sweet great taste and tender texture can boost almost any dish. The best part? You can prepare it quickly, as Canadian Bacon is usually pre-cooked. This means you can warm it up in a skillet and have it ready in mere minutes.

Breakfast Ideas

Canadian bacon is a breakfast champion. Its mild smokiness pairs beautifully with eggs, toast, and almost anything else on the breakfast table. Here are some simple yet satisfying ways to enjoy it in the morning:

Classic Breakfast Sandwich: Layer a slice of Canadian bacon with a fried egg and cheese on a toasted English muffin.
Eggs Benedict: Place a slice of Canadian bacon on a toasted English muffin half, followed by a poached egg and top with Hollandaise Sauce. Garnish with freshly chopped chives or parsley and a pinch of paprika for extra flavor.
Egg Cups: Line a muffin tin with slices of Canadian bacon, crack an egg into each, add some shredded cheese, and bake until set. A perfect low-carb, grab-and-go option!
Breakfast Pizza: Spread marinara sauce on naan or flatbread, sprinkle with cheese, and top with chopped Canadian bacon. Crack an egg in the center and bake to perfection.
Hash Upgrade: Toss diced Canadian bacon into a skillet with hash browns, bell peppers, and onions. Add a fried egg, and you’ve got a delicious and hearty breakfast.
Pancake Pairing: For a savory twist, serve Canadian bacon alongside fluffy pancakes or waffles.
Frittatas: Add finely chopped Canadian bacon to your favorite frittata recipe with spinach and cheese for a protein-packed breakfast.

Sandwiches and Wraps

Lunch is where Canadian bacon’s versatility truly shines. Its smoky flavor adds depth to sandwiches and wraps, taking them from good to great. Here are a few ideas to inspire your midday meal:

Classic Club Sandwich: Swap out traditional ham or turkey for Canadian bacon. Layer it with lettuce, tomato, cheese, and mayo for a smoky twist.
Grilled Cheese Boost: Add slices of Canadian bacon to your grilled cheese before toasting. It turns a simple sandwich into something extraordinary.
Wrap It Up: Roll Canadian bacon slices, avocado, and spinach in a whole wheat wrap.
BLT’s Smoky Cousin: Replace traditional bacon in your BLT with Canadian bacon for a leaner, less greasy option.
Panini Perfection: Pair Canadian bacon with provolone, roasted red peppers, and pesto in a ciabatta roll. Press it in a panini maker, and you have a warm, heavenly sandwich.

Creative Snacks and Appetizers:

Skewer it with pineapple chunks and grill for a tropical-inspired appetizer.
Add it to a charcuterie board for a less conventional but crowd-pleasing option.

Pin for Later

Making Canadian bacon at home is rewarding in every way. You get better flavor, healthier ingredients, and unmatched satisfaction. Store-bought options can’t compete with the smoky, savory goodness of a homemade version tailored to your taste.

Please share your results and let us know how it turns out. Tag us on Instagram and Facebook @grindinggearsfarmstead.

Happy creating, happy sharing, and may your kitchen always be filled with laughter and love.

Easy Homemade Cured and Smoked Canadian Bacon Recipe

Learn how to make cured and smoked Canadian bacon at home with this easy recipe. Perfect for breakfast, lunch, or snacks.

Print Recipe Pin Recipe

Ingredients

Brine Ingredients

1 gallon/4 quarts water distilled or fresh water
1 cup Kosher salt
4 bay leaves
1 cup dark brown sugar
1 TBSP garlic powder
1 TBSP cloves
3 TBSP Mrs. Dash Original Seasoning Blend
1 TBSP juniper berries
½ black peppercorns crushed
4 TBSP pure maple syrup
3 TBSP Bourbon
3 TBSP Prague Powder #1

Instructions

Make the Brine

Combine water, kosher salt, brown sugar, maple syrup, and pink curing salt into a large pot. Toss in optional extras like smashed garlic cloves, bay leaves, or peppercorns for added flavor. Heat the mixture until the sugar and salt dissolve completely, then cool to room temperature. You don't want to start curing with hot brine—it could partially cook the pork

Curing the Pork Loin

Using a sharp knife, trim any excess fat off of the chunk of boneless pork loin. Once the brine is cool, place the trimmed pork loin in a large, food-safe airtight container or resealable bag. Using a meat marinade injector, inject the whole pork loin with the liquid brine every few inches. Next, pour the salty mixture over the meat until it’s fully submerged. If the pork tries to float, weigh it down with a plate or a clean stone.
Seal the container tightly and refrigerate it for 7-10 days. Turn the pork every couple of days to ensure it is evenly cured. Be patient as the curing process ensures that every inch of the pork absorbs the brine, resulting in flavor-packed, tender bacon. Keep the fridge temperature steady, ideally around 36-40°F, to maintain food safety and quality.

Smoking the Pork Loin

Once the pork loin has cured, rinse the cured loin under cold running water and pat it dry with paper towels. Let it rest in the fridge uncovered for a few hours to form a pellicle—a tacky surface that helps the smoke adhere better.
If you are making a “peameal” style Canadian bacon, this is when you would roll the pork loin in cornmeal.
Choose your favorite wood chips for smoking. Our favorite is willow which give a subtle earthy flavor. Traditional choices like applewood or cherrywood give a mild, sweet flavor, while hickory offers a more robust, richer smokiness.
Preheat your smoker to 225°F and smoke the pork until it reaches an internal temperature of 140°F -145°F for future use or an internal temperature of 160°F for use immediately. Use a meat thermometer to ensure accuracy. Depending on the loin size, this process can take 2-3 hours.
The final step is to allow the finished product to rest in the refrigerator for 24 hours before consuming. This step will produce more depth of flavor.

Cooking the Cured and Smoked Canadian Bacon

Once smoked, your bacon is technically safe, but cooking takes it to another level. Slice the loin into thin, round pieces and throw them onto a frying pan or griddle on medium-high heat. Cook for about 2-3 minutes per side until lightly browned and warmed through.

Storing Cured and Smoked Canadian Bacon

Homemade Canadian bacon doesn’t contain the preservatives of store-bought versions, so proper storage is critical. After cooling:

Wrap individual portions in plastic wrap or vacuum-seal them to lock in freshness.
Store them in the fridge for up to a week or freeze for up to three months.
If freezing, lay thin slices flat in a single layer before sealing to prevent them from sticking together.