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Back bacon frying on a griddle.

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.

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.

    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.

      Notes

      Special Tools (affiliate links): Prague Powder #1 | Meat Injector | Mrs. Dash Original Seasoning Blend | Food Saver Vacuum Sealer | Prague Powder #1 |
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