- Boneless Pork Loin
- Morton Tender Quick
- Dark Brown Sugar
- Garlic Powder
- Onion Powder
Enter the weight of each piece and press the calculate button.
Curing the Bacon
- Trim fat and silver skin from pork loin.
- Cut into 3 to 4 pound sections.
- Weight one piece of meat and measure the dry ingredients for it using the calculator on the left.
- Thoroughly mix the dry ingredients for that piece.
- Rub the dry ingredients mixture on to the loin.
- Place the loin into one gallon sealable plastic bags, and remove as much air as possible.
- Repete for remaining pieces of loin.
- Cure meat in the refrigerator at 36- 40 F
- Due to the thickness of the loin you will need to cure them for 6 days.
- Once a day turn meat over, if liquid has formed give the bag a few shakes to redistribute the liquid.
- When the loins are fully cured, remove loins from plastic bags and thoroughly rinse off.
- Soak loin pieces in about three gallons of cool water for 30 minutes; remove from soak and pat dry.
- Refrigerate uncovered overnight, or long enough to allow to dry and to form pellicle on the surface.
Smoking the Bacon
- Place loins directly on racks in a 200 F preheated Smoker.
- Reduce heat to 160 F.
- Apply maple smoke for 1:20 to 2:00 hours. I find more than 1:20 too smokey.
- Raise heat to 180 F after smoking is done.
- Continue to cook until an internal temperature of 130 F - 150 F is reached. The higher you take the internal temperature, the less moisture will remain in the meat.
- It is important to take the internal temperature of each piece of loin.
- I only take my Canadian Bacon to 130 F. The texture and moistness is much better.
- Make sure that your probe is in the thickest part of the meat.
- After it the meat reaches 130 F, slowly move the probe in and out. If there is a drop in temperature, leave the probe at that spot and continue to cook until the 130 F internal temperature is reached.
- If you have a good instant read thermometer, also use that to get your final reading.
Canadian Bacon serving suggestions
Serve warmed up for breakfast, cold with crackers, diced up as a pizza topping.