Homemade Canadian Bacon
Homemade Canadian bacon from brined pork loin, hot-smoked until just cooked through. Slice and sear for breakfast sandwiches, casseroles or egg dishes.
Equipment
- smoker
- Wire Rack for Baking Sheet
- Butchers Twine (for Tying Cheese Cloth)
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.
Nutrition
Calories: 3347kcal | Carbohydrates: 115g | Protein: 493g | Fat: 90g | Saturated Fat: 27g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 35g | Cholesterol: 1383mg | Sodium: 50017mg | Potassium: 8561mg | Fiber: 3g | Sugar: 100g | Vitamin A: 304IU | Vitamin C: 42mg | Calcium: 346mg | Iron: 14mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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