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Canadian Bacon Recipe

Homemade Canadian Bacon

Author: Larry White
Homemade Canadian bacon from brined pork loin, hot-smoked until just cooked through. Slice and sear for breakfast sandwiches, casseroles or egg dishes.
5 from 2 votes
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Course Breakfast
Prep Time30 minutes
Cook Time2 hours
Brine Time48 hours
Servings: 1 Pork Loin

Equipment

Ingredients 

  • 1 pork loin (domestic or wild boar)
  • 2 quarts water
  • 6 tablespoons kosher salt
  • 1 tablespoon pink curing salt
  • 1/4 cup sugar
  • 1/4 cup real maple syrup
  • 4 garlic cloves, smashed
  • 1 bay leaf
  • 1 bunch of sage
  • 6 sprigs of fresh thyme
  • 1/2 of a lemon

Instructions

Make the Brine:

  • Combine all of the ingredients except the pork loin in a pot and bring to a simmer. Stir until the salt and sugar dissolve. Remove from the stove and allow to come to room temperature. Place the brine in the refrigerator until thoroughly chilled.

Brine the Loin:

  • Place the pork loin in the brine, weighing it down with a small plate if needed to keep it from floating. Place in the refrigerator for 48-72 hours.

Dry in the Refrigerator:

  • Remove the pork loin from the brine and rinse it with cold water. Completely dry the meat with paper towels. Refrigerate uncovered for 8-24 hours. Placing the meat on a wire rack set in a sheet pan will improve airflow and help the meat dry thoroughly.

Smoke:

  • Hot-smoke the pork loin between 200 and 210 degrees F. until the internal temperature reaches 150 degrees F.
  • Allow the meat to completely cool before covering and storing. This will keep in your refrigerator for up to 10 days stored in an airtight container.

NOTES

  • Chill the brine fully before adding the pork loin. Warm brine plus raw meat is unsafe and can cause a mushy texture.
  • Brine 48–72 hours depending on loin thickness. Thinner loins need closer to 48 hours; thicker or wild boar can go up to 72.
  • Use curing salt #1 (not Himalayan pink salt). Prague Powder #1 / pink curing salt #1 is required for proper curing and color.
  • Smoke low and slow: Hold the smoker at 200–210°F and cook until the center of the meat reaches 150°F internal.
  • Store correctly: Cool completely, wrap tightly or vacuum seal, and refrigerate up to 10 days or freeze up to 3 months.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!